Saturday, August 18, 2007

Filet Mignon with Green Peppercorn Sauce

My friend Jane lived in Italy for a year and brought back a wealth of cooking knowledge. This is a recipe she makes with tenderloin, but my butcher was all out, so I used filets, and I think it came out great.

1 Tbs green peppercorns
2 filet mignons
1/4 medium onion, chopped fine
2 cloves garlic, minced
2 shallots, chopped
2 Tbs butter
1/4 C heavy cream
1/2 C beef broth
2 Tbs brandy or wine

Start by soaking the peppercorns in warm water for at least a half hour. Sprinkle the steaks on both sides with salt and pepper. In a medium pan, cook the onions, garlic, and shallots in the butter until translucent. Place the steaks in the pan and cook on one side until the center of the meat on the top side feels warm to the touch. Turn over and cook until done. Set aside on a platter. Add the cream, brandy, broth, and peppercorns to the pan and simmer until thickened. Pour over steaks and serve.

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