Filet Mignon with Green Peppercorn Cream Sauce

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

From the kitchen of Carly

Tender filet mignon meets a silky green peppercorn cream sauce spiked with cognac. The steaks sear quick and perfect while shallots and reduced beef stock build a sauce that's sophisticated without fussing. Pure steakhouse comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 3/4 cups beef stock or canned beef broth
13 tablespoons butter
14 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
11/4 cup chopped shallots
11 cup whipping cream
13 tablespoons Cognac or brandy
12 tablespoons drained green peppercorns in brine

Instructions

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.