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#KIphotocontest - Fillet Mignon with Peppercorn-Mustard Sauce

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From COOKING LIGHT - October 1998

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon coarsely ground or cracked black pepper
  • 4 4 ounce) 4 (4 ounce) beef tenderloin steaks -- (1-1/2" thick)
  • 1 1 1 teaspoon vegetable oil
  • 1/3 1/3 1/3 cup minced shallots
  • 1/2 1/2 1/2 cup cognac
  • 1/2 1/2 1/2 cup fat-free beef broth
  • 1/4 1/4 1/4 cup green peppercorns or Dijon mustard

Details

Servings 4

Preparation

Step 1

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.

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