Filet Mignon in Shallot Peppercorn Cream Sauce

 

 

 

Ingredients:

* 4 filet mignon steaks
* Salt and pepper to taste
* 2 tbsp olive oil
* 2 tbsp butter
* 2 shallots, finely chopped
* 3 cloves garlic, minced
* 1/2 cup beef broth
* 1/2 cup heavy cream
* 2 tbsp green peppercorns, crushed
* 1 tbsp Dijon mustard
* Fresh parsley, chopped (optional)

 

Instructions:

1. Season filet mignon steaks with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from skillet and let rest.
3. In the same skillet, melt butter over medium heat. Add chopped shallots and cook until translucent, about 3 minutes.
4. Add minced garlic and cook until fragrant, about 1 minute.
5. Pour in beef broth, stirring to deglaze the skillet and scrape up any browned bits.
6. Stir in heavy cream, crushed green peppercorns, and Dijon mustard. Simmer until the sauce thickens, about 5 minutes.
7. Return steaks to the skillet, spooning the sauce over them to heat through for 1-2 minutes.
8. Serve filet mignon topped with shallot peppercorn cream sauce. Garnish with fresh parsley if desired.

Notes:

* For extra richness, add a splash of brandy to the sauce before simmering.
* Serve with mashed potatoes or steamed asparagus for a complete meal.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 700 | Servings: 4