Filet Mignons With Pepper Cream Sauce recipe
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Ingredients
- ¼ cup coarsely crushed black peppercorns 4 (6 ounce) 1 1/2 inch thick filet mignon steaks salt to taste 1 tablespoon butter 1 teaspoon olive oil ⅓ cup beef broth 1 cup heavy cream
Nutrition Info
- 548.6 caloriescarbohydrate: 4.9 gcholesterol: 175.8 mgfat: 46.7 gfiber: 1.3 gprotein: 27.5 gsaturatedFat: 23.8 gservingSize: -sodium: 209.2 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Filet Mignons With Pepper Cream Sauce
Directions
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Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
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.
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.