Filet Mignos with Brandy, Cream and Peppercorns

By MissHeather

Ingredients

• 2 T ketchup
• 3 T Dijon mustard
• 4 drops Worcestershire sauce
• 2 T greem peppercorns or pinch cayenne pepper
• 3 T butter
• 3 T olive oil
• 6 filet mignons, 3/4 inch thick
• 1/3 C brandy
• 1/2 C whipping cream
• salt

Details

Servings 6

Preparation

Step 1

In a small bowl, combine ketchup, mustard, Worcestershire sauce and greem peppercorns or cayenne. Melt butter with oil in a large skillet. When butter foams, add meat. Cook over medium-high heat 1 to 2 minutes on each side or until lightly browned. Remove meat from skillet. Add brandy. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Add ketchup-mustard mixture and cream; mix well. Return meat to skillet. Season with salt. Cook over meduim heat to preferred doneness. Place meat on a warm platter. Spoon sauce over meat Serve immediately.