Filet Mignons with Pepper Cream Sauce

Filet Mignons with Pepper Cream Sauce

Total Time
1h 12m
21m prep · 51m cook
Servings
4 people
Rating
Difficulty
Medium
18 views

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Ingredients

  • 0.25 cups coarsely crushed black peppercorns
  • 4 1 1/2 inch thick filet mignon steaks , 6 ounce
  • salt to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 0.33 cups beef broth
  • 1 cup heavy cream

Instructions

  1. 1

    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. 2

    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. 3

    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.

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Nutrition Facts

Per serving

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