Description
These luscious steaks’ peppery bite is tamed with a velvety cream sauce.
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4