Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

By Gibby

A quick Recipe that showcases the Filet Mignon. Recommended seved with Tomato Salad with red onions and blue cheese.

Ingredients

• The steaks:
• 1 1/2 teaspoons ground mixed peppercorns
• 2 only 6-ounce filet mignons (each about 1 inch thick)
• 1 teaspoon olive oil
• 1 1/2 tablespoons minced shallots
• 1/2 cup beef broth
• 1 tablespoon medium-dry Sherry
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon balsalmic vinegar
• 1 tablespoon chilled butter, cut into four pieces

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Place ground pepper on plate. Dredge steaks in pepper, turning to coat evenly. Sprinkle steaks on both sides with salt. Heat olive oil in heavy medium skillet over medium-high heat. Add steaks and cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil to keep warm while making pan sauce.

Add shallots to skillet; sauté over medium-high heat 2 minutes. Add broth and Sherry; boil until sauce is slightly reduced, stirring to scrape up browned bits, about 4 minutes. Stir in marjoram. Remove skillet from heat; stir in vinegar. Add butter 1 piece at a time, stirring until melted. Season sauce with salt and pepper. Pour sauce over steaks and serve.