Ingredients:
For the Peppercorn Sauce:
1 tbsp vegetable oil
1 shallot, minced
1 large garlic clove, minced
1/4 cup brandy
1 cup beef stock
1 1/2 tbsp black peppercorns, crushed
1/3 cup heavy cream
1 tsp cornstarch
2 tsp dijon mustard
Salt, to taste (optional)
For the Filet Mignon:
2, 6-ounce filet mignon steaks
Salt, to taste
Black pepper, to taste
Lawry””s seasoning, for dusting
Vegetable oil, for frying
Instructions:
Prepare the Sauce:
In a medium skillet, heat the vegetable oil over medium-low. Add shallot and garlic, and sauté for 2 minutes to soften.
Carefully add the brandy to avoid flaming, and simmer for 1 minute. Add beef stock and crushed peppercorns, bring to a low boil, and cook for 4 minutes to reduce slightly.
Whisk cornstarch into the cream and stir into the skillet. Cook until the sauce thickens slightly, about 20-30 seconds. Stir in dijon mustard, adjust seasoning with salt if needed, and remove from heat.
Cook the Filet Mignon:
Season the filets with salt, pepper, and Lawry””s seasoning. Heat a small amount of vegetable oil in a cast iron skillet over high heat.
Sear the steaks on one side for 3 minutes, then flip, reduce heat to medium, and continue cooking until the internal temperature reaches at least 125°F (about 4-5 minutes).
Remove the steaks from the skillet, cover with foil, and let rest for 4-5 minutes before slicing.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4 portions | Calories: 142 kcal per serving
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