Filet mignon with green peppercorn sauce
Why I Love This Recipe
One of my favorite meals from a Southern California restaurant!
Ingredients You'll Need
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.