Filet Mignon with Green Peppercorn Cream Sauce
- 1 3/4 c beef stock or broth
- 3 3
- 3 T butter
- 4 (6-8 oz) filets 1" thick
- 1/4 c chopped shallots
- 1 c whipping cream
- 3 T brandy or cognac
- 2 T drained green peppercorns in brine
Boil stock in small saucepan until reduced to 3/4 c, about 7 min. Meanwhile, melt butter i large skillet over med hi heat. Season steaks with S&P. Cook steaks to desired doneness, about 4 min per side for med rare. Transfer to a plate.
Add shopped shallots to same skillet and saute 2 min Remove from heat. Add reduced stock, 1 c cram 3 T brandy and peppercorns Boil until thickens to sauce consistency about 6 min. Season sauce w S&P.