|filet mignon in brandied peppercorn sauce
|| prep time: 30 min
| cook time: 15 min
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salt to taste
1/2 beef stock
1/2 cup brandy
1/2 heavy cream
1/2 tbs. freshly ground pepper
2 shallots minced
3 tbs. butter ( divided)
3 cups of a good quality robust red wine ( your choice)
Pour wine in a non-stick sauce pan and bring to a boil.
Reduce over medium high for 20 mins. ( should be roughly a half cup remaining)
In a skillet, warm up butter and saute the shallots and peppercorns over medium heat for 3 mins.
Add brandy into the skillet that has been removed from the stove to avoid any flame contact
Bring the skillet back to the stove and ignite the brandy in the pan keeping yourself at a safe distance
Let brandy burn out and continue cooking for another 3 or 4 mins.
Add cream and turn up the heat to medium high and cook for an additional 3 to 4 mins.
Add beef stock and cook for 5 mins.
Stir in remaining cooked wine that has been previously reduced
Stir in remaining butter with seasoned salt and simmer for 10 mins. ( About 1 cup should be remaining)
1 tbs. white dijon mustard
3 tbs. fresh black cracked peppercorns
1 tbs. fresh red cracked peppercorns
1/2 tbs. fresh kosher salt
4 Steaks ( Filet Mignon) 1 1/2 inch thick and 7 oz. roughly
Once the steaks have been left to achieve a room temperature, brush both sides with mustard.
Mix peppercorns with salt and put onto a plate for the steaks to be coated
Steaks can now grilled over medium high heat 6 to 7 mins. on both sides or depending on preference of doneness, this time can be added or reduced.
Transfer to plates and spoon out sauce for the steaks.