Name: Filet Mignons With Pepper Cream Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Coarsely crushed black peppercorns - ¼ cup; 1 1/2 inch thick filet mignon steaks - 4 (6 ounce); Salt to taste - 4 (6 ounce); Butter - 1 tablespoon; Olive oil - 1 teaspoon; Beef broth - ⅓ cup; Heavy cream - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Filet Mignons With Pepper Cream Sauce

1. Coarsely crushed black peppercorns - ¼ cup

2. 1 1/2 inch thick filet mignon steaks - 4 (6 ounce)

3. Salt to taste - 4 (6 ounce)

4. Butter - 1 tablespoon

5. Olive oil - 1 teaspoon

6. Beef broth - ⅓ cup

7. Heavy cream - 1 cup

How to cook deliciously - Filet Mignons With Pepper Cream Sauce

1. Stage

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

2. Stage

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

3. Stage

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.