Filet Mignon with Green Peppercorn Cream Sauce
Tender filet mignon steaks served with a luxurious cream sauce made with Cognac, green peppercorns, and shallots. This classic French-inspired dish combines perfectly cooked beef with a rich, peppery pan sauce.
Ingredients
- •1¾ cups beef stock
- •3 tablespoons butter
- •4 pieces filet mignon steaks
- •¼ cup shallots
- •1 cup whipping cream
- •3 tablespoons Cognac
- •2 tablespoons green peppercorns
Cooking Instructions
- 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).
15 min
- 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.
8 min
