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Filet Mignon with Green Peppercorn Cream Sauce

Filet Mignon with Green Peppercorn Cream Sauce
Recipe Date:
March 13, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 1 3/4 cups beef stock or canned beef broth
  • 3 tbsps butter
  • 4 6 to 8-ounce filet mignon steaks (each about 1 inch thick)
  • 1/4 cup chopped shallots
  • 1 cup whipping cream
  • 3 tbsps cognac or brandy
  • 2 tbsps drained green peppercorns in brine

1. Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to a plate (do not clean skillet).

3. Add chopped shallots to same skillet and saute for 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons cognac or brandy, and green peppercorns. Boil until mixture thickens to a sauce consistency, about 6 minutes. Season sauce to taste with pepper and spoon over steaks to serve.


Bon Appetit, November 1998

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