Filet Mignon With Green Peppercorn Cream Sauce
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes
2
Meanwhile, melt butter in large skillet over medium-high heat
3
Season steaks with salt and pepper
4
Cook steaks to desired doneness, about 4 minutes per side for medium-rare
5
Transfer steaks to plate (do not clean skillet)
6
Add chopped shallots to same skillet and sauté 2 minutes
7
Remove from heat
8
Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns
9
Boil until mixture thickens to sauce consistency, about 6 minutes
10
Season sauce to taste with pepper
11
Spoon sauce over steaks and serve
12
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes
13
Meanwhile, melt butter in large skillet over medium-high heat
14
Season steaks with salt and pepper
15
Cook steaks to desired doneness, about 4 minutes per side for medium-rare
16
Transfer steaks to plate (do not clean skillet)
17
Add chopped shallots to same skillet and sauté 2 minutes
18
Remove from heat
19
Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns
20
Boil until mixture thickens to sauce consistency, about 6 minutes
21
Season sauce to taste with pepper
22
Spoon sauce over steaks and serve