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Filet Mignons with Pepper Cream Sauce

4

25 min

Filet Mignons with Pepper Cream Sauce

Filet Mignons with Pepper Cream Sauce Photo 1

Time

25 min

Serving

4 persons

Calories

549

Rating

4.00★ (149)

Cuisine

French
Author: Victoria Buriak
These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Ingredients

  • coarsely crushed black peppercorns: 0.25 cup
  • 1 1/2 inch thick filet mignon steaks: 4 piece (6 ounce)
  • salt: (to taste)
  • butter: 1 Tbsp
  • olive oil: 1 tsp
  • beef broth: 0.33333 cup
  • heavy cream: 1 cup

Metric Conversion

Stages of cooking

Filet Mignons with Pepper Cream Sauce Photo 21
Filet Mignons with Pepper Cream Sauce Photo 32
Filet Mignons with Pepper Cream Sauce Photo 43
  1. Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
    Filet Mignons with Pepper Cream Sauce Photo 2
  2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
    Filet Mignons with Pepper Cream Sauce Photo 3
  3. 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 skillet. Whisk in the cream, and simmer the sauce until 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.
    Filet Mignons with Pepper Cream Sauce Photo 4

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