Filet mignon with green peppercorn sauce
1 3/4 cups beef broth
3 tablespoons butter
4 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons cognac or brandy (or red wine, if you have neither)
2 tablespoons drained green peppercorns in brine
Boil the beef broth in a saucepan until reduced (approx 7-10 minutes)
Melt butter in a large skillet over medium-high heat.
Rub steaks with salt and pepper on both sides, then cook to desired doneness (approx 6 minutes for medium). Transfer steaks to a place. Do not clean the skillet.
Add chopped shallots to the same skillet and saute for 2 minutes. Remove from heat. Add the reduced broth, whipping cream, cognac, and green peppercorns. Boil until the mixture thickens to sauce consistency. *If you use red wine, sauce will take longer to thicken
Season to taste with pepper. Do not add salt, as the sauce has enough salt.
Pairs Well With
One of my favorite meals from a Southern California restaurant!