Filet Mignon with Peppercorn Cream

By KDCooks

Ingredients

• 4 center-cut tenderloin steaks , about 1 inch thick
• Salt
• 4 teaspoons coarsely ground black pepper
• 2 tablespoons vegetable oil
• 1 shallot , minced
• 3/4 cup white wine
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh tarragon leaves

Details

Servings 4

Preparation

Step 1

1. Pat steaks dry with paper towels and season with salt. Rub top and bottom of steaks evenly with 3 teaspoons pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.

2. Add remaining oil and shallot to empty skillet and cook over medium heat until softened, about 2 minutes. Stir in wine, broth, and cream, and simmer, scraping up any browned bits with wooden spoon, until slightly thickened, about 5 minutes. Off heat, whisk in tarragon, remaining pepper, and any accumulated steak juices. Season with salt. Pour sauce over steaks. Serve.