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Default Filet Mignon with Green Peppercorn Cream Sauce

Filet Mignon with Green Peppercorn Cream Sauce

Recipe courtesy of The Rosewood Country Inn
Bradford, NH

Filet Mignon with Green Peppercorn Cream Sauce

1 3/4 cups beef broth
Butter
4 (6-8 oz) filet mignon steak, each about 1 inch thick
1/4 cup chopped shallots
1 cup whipping cream
3 Tbsp brandy or Cognac
2 Tbsp drained green peppercorns in brine
Pepper to taste

Boil broth in a small saucepan until reduced to 3/4 cup, about 7
minutes. Melt butter in a large heavy 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.

In same skillet, add chopped shallots and saute 2 minutes. Remove from
heat, add reduced beef stock, cream, brandy 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.

Yield: 4 servings


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