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Filet Mignon with Green Peppercorn Cream Sauce

Name: Filet Mignon with Green Peppercorn Cream Sauce
Cuisine: french
Ingredients: 1 3/4 cups beef stock or canned beef broth; 3 tablespoons butter; 4 6- to 8-ounce filet mignon steaks (each about 1 inch thick); 1/4 cup chopped shallots; 1 cup whipping cream; 3 tablespoons Cognac or brandy; 2 tablespoons drained green peppercorns in brine

A small grocery run gets this on the table.

Ingredients

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directions

1.
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. 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).
2.
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.

Recipes sourced from Epicurious.com.

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