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Filet Mignon with Green Peppercorn Cream Sauce

Source of Recipe


Bon Appétit, November 1998






List of Ingredients



• 1-3/4 cups beef stock or canned beef broth
  
• 3 Tbsp butter
  
• Four 6- to 8-ounce filet mignon steaks (each about 1-inch thick)
  
• 1/4 cup chopped shallots
  
• 1 cup whipping cream
  
• 3 Tbsp Cognac or brandy
  
• 2 Tbsp drained green peppercorns in brine
  






Instructions



1. Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
   
   
2. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
   
   
3. Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
   
   Serves 4