Filet Mignons With Pepper Cream Sauce

By Tom421

Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
• sea salt to taste
• 2 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from allrecipes.com

Preparation

Step 1

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 120-125 degrees F. Remove the steaks to platter, and cover tightly with foil.

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce. Don't forget your favorite mushrooms of choice.

Other steak cuts will work too.