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Exquisite Beef Tenderloin in a Velvety Peppercorn Reduction




2 filet mignon steaks (6 ounces each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted butter

2 shallots, finely chopped

1 cup beef broth (halal-certified)

1 teaspoon cracked black peppercorns

1/2 cup heavy cream

1 teaspoon Dijon mustard


Season the filet mignon steaks with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Add the steaks and sear until golden brown and cooked to desired doneness, about 4-5 minutes per side for medium-rare.

Remove steaks from the skillet and set aside, covered, to keep warm.

In the same skillet, reduce heat to medium. Add butter and shallots, and sauté until the shallots are translucent.

Stir in beef broth and cracked peppercorns. Bring to a simmer and let reduce by half, about 5 minutes.

Stir in heavy cream and Dijon mustard. Continue to simmer until the sauce thickens slightly, about 3 minutes.

Return the steaks to the skillet, spooning the sauce over them to reheat for about 1 minute.

Serve the steaks with the shallot peppercorn cream sauce spooned over the top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 590 kcal | Servings: 2 servings❤️❤️



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