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Filet Mignon with Peppercorn Cream

Source of Recipe

From "The Best Simple Recipes" by the Editors at America's Test Kitchen


Recipe Introduction

"Filet mignon is an incredibly tender cut of beef, but its notably mild flavor typically requires an extra boost. Here, coarsely ground pepper forms a spicy crust that gives these steaks the character they need, and we further complement them with a white wine and tarragon cream sauce. Don't try this technique with extra-thick pieces of filet—the pepper crust will burn before the interior has properly cooked. To ensure even cooking, choose center-cut tenderloin steaks of a consistent size and shape and avoid pieces from the tapered end of the tenderloin."

List of Ingredients

â—¦ 4 center-cut tenderloin steaks (about 6 ounces each), about 1 inch thick
â—¦ Salt
â—¦ 4 teaspoons coarsely ground pepper
â—¦ 2 tablespoons vegetable oil
â—¦ 1 shallot, minced
â—¦ ¾ cup dry white wine
â—¦ ½ cup low-sodium chicken broth
â—¦ ½ cup heavy cream
â—¦ 1 tablespoon chopped fresh tarragon


Recipe

Pat steaks dry with paper towels and season with salt. Rub top and bottom of steaks evenly with 3 teaspoons pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.

Add remaining oil and shallot to empty skillet and cook over medium heat until softened, about 2 minutes. Stir in wine, broth, and cream and simmer, scraping up any browned bits, until slightly thickened, about 5 minutes.

Off heat, whisk in tarragon, remaining pepper, and any accumulated steak juices. Season with salt. Pour sauce over steaks.
Serve.

Serves 4