Filet Mignons With Pepper Cream Sauce Recipes

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BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE



Bistro-Style Filet Mignon with Champagne Pan Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
1/ teaspoon coarse grind black pepper
1 tablespoon olive oil
1-1/2 cups assorted mushrooms, such as shiitake, cremini or button, sliced
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
1/2 cup brut Champagne or sparkling wine
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • 1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
  • 2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
  • 3. Serve steaks with sauce.

FILET MIGNONS WITH PEPPER CREAM SAUCE



Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  • 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.
  • 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 steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE



Filet Mignon with Green Peppercorn Cream Sauce image

An easy Filet Mignon recipe with Green Peppercorn Cream Sauce

Categories     Milk/Cream     Beef     Dairy     Pepper     Sauté     Quick & Easy     Steak     Brandy     Cognac/Armagnac     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Steps:

  • Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
  • Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE



Filet Mignon With Green Peppercorn Cream Sauce image

Make and share this Filet Mignon With Green Peppercorn Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 3/4 cups beef stock or 1 3/4 cups canned beef broth
3 tablespoons butter
4 filet mignon steaks (each about 6- to 8-ounces and 1-inch thick)
1/4 cup chopped shallot
1 cup whipping cream
3 tablespoons cognac or 3 tablespoons brandy
2 tablespoons drained green peppercorns in brine

Steps:

  • Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat.
  • Season steaks with salt and pepper.
  • Cook steaks to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer steaks to plate (do not clean skillet).
  • Add chopped shallots to same skillet and saute 2 minutes.
  • Remove from heat.
  • Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.
  • Boil until mixture thickens to sauce consistency, about 6 minutes.
  • Season sauce to taste with pepper.
  • Spoon sauce over steaks and serve.

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