FILET MIGNONS WITH PEPPER CREAM SAUCE
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
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
FILLET WITH PEPPERCORN SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
- Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
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
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.
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
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
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.
FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE
I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty.
Provided by Ches
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
- Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
- Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
- To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
Nutrition Facts : Calories 776.7 calories, Carbohydrate 9.5 g, Cholesterol 316.7 mg, Fat 63.1 g, Fiber 0.4 g, Protein 37.5 g, SaturatedFat 26.2 g, Sodium 533.8 mg, Sugar 1.4 g
FILET MIGNON IN A GREEN PEPPERCORN SAUCE
This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!
Provided by kandee_roses
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium heat.
- Season filets with salt and pepper.
- Saute 5 minutes per side for rare (10 min for medium).
- Transfer to a heated platter and keep warm.
- To make the sauce, add brandy to same skillet.
- Set aflame, shaking pan until flame dies.
- Add shallots and stir on high heat for 2 to 3 minutes.
- Rinse green peppercorns in cold water.
- Drain and chop.
- Add to pan with cream, mustard, and tarragon.
- Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
- Add juice from filets.
- Pour sauce over filets and serve.
Nutrition Facts : Calories 616, Fat 52.5, SaturatedFat 23.6, Cholesterol 164.9, Sodium 137.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 32
FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE
Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish.
Provided by Melanie B.
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
- Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
- Remove steaks from the pan and allow to rest.
- Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
- Serve steaks with the sauce.
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