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    Filet Mignon w/ Peppercorn Mustard Sauce


    Source of Recipe


    SheHuffer

    List of Ingredients




    1/4 teaspoon coarsely ground or cracked black pepper
    beef tenderloin steaks (1-1/2 inches thick)
    1 teaspoon vegetable oil
    1/3 cup minced shallots
    1/2 cup cognac
    1/2 cup fat-free beef broth
    1/4 cup homemade mustard with a dash of white wine

    Recipe



    1. Sprinkle pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot.

    2. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm.

    3. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly.

    4. Serve steaks with sauce.

    This is for those who choose to add a little Protein C once in a while (Lunch & Dinner only of course and don’t forget that Protein C is only about 1 oz.)

 

 

 

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