Filet Mignon With Pepper Cream Sauce
¼ Cup Coarsely Crushed Black Peppercorns
4 (6 Ounce) 1 1/2 Inch Thick Filet Mignon Steaks
Salt To Taste
1 Tablespoon Butter
1 Teaspoon Olive Oil
⅓ Cup Beef Broth
1 Cup Heavy Cream
1 Pkg. Sliced Cremini Mushrooms
Step 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.
Step 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.
Step 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 mushrooms in the sauce and simmer for about 6 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce. Serve with Garlic Mashed Potatoes and Green Beans. Serves 4.