Fast and Fancy Filet will Green Peppercorn Sauce

One our favorite fall / winter dinners thats easy to prepare for 4-6 people is Filet Mignon with a creamy peppercorn sauce. It's fun to prepare on our Wolf range stovetop with friends hanging out in the kitchen with a glass of wine during the prep. We alternate recipes sometimes using black crushed peppercorns and Madeira Wine or Green Peppercorns in brine and Cognac, both with heavy cream. We usually serve  this with Haricots Vert on the side.

Next time I going to try this dish with Cognac and White Wine as posted by Graham on Cookbook.ca.za.



Last nights preparation for four:

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

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).

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. Check out more recipes on Epicurious.com.





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