Pepper Cream Filet Mignon
This will compliment any cut of steak.
- 1/4 cup coarsely crushed black peppercorns
- 4 (6oz)beef tenderloins, 1.5 inches thick
- salt to taste
- 1 T butter
- 1 tsp olive oil
- 1/3 cup beef broth
- 1 cup heavy cream
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 until the foam disappears from the butter. Gently place the steaks in the pan and cook until they start to became firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant read thermometer inserted into the center should read 130 degrees. Remove the steak to a 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 bottom. Whisk in the cream and simmer the sauce unti 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.