- 1 ¾ cups beef stock or canned beef broth
- 3 tablespoons butter
- 4 ounce 8 filet mignon steaks, about 1 inch thick
- ¼ cup chopped shallots
- 1 cup whipping cream
- 3 tablespoons cognac
- 2 tablespoons green peppercorns in brine, drained
1. 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.
Filet mignon with green peppercorn cream sauce. To import, drag image to your MacGourmet recipe box.