#KIphotocontest - Fillet Mignon with Peppercorn-Mustard Sauce

From COOKING LIGHT - October 1998 My Picture

#KIphotocontest - Fillet Mignon with Peppercorn-Mustard Sauce

Photo by Myra O.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    teaspoon salt

  • ¼

    teaspoon coarsely ground or cracked black pepper

  • 4

    (4 ounce) beef tenderloin steaks -- (1-½" thick)

  • 1

    teaspoon vegetable oil

  • cup minced shallots

  • ½

    cup cognac

  • ½

    cup fat-free beef broth

  • ¼

    cup green peppercorns or Dijon mustard

  • Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.

Directions

Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.


Nutrition

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