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Ingredients
| peppercorns: 1/4 cup (crushed) |
| beef tenderloins: 24 oz |
| unsalted butter: 1 Tbl |
| olive oil: 1 tsp |
| soup - beef broth: 1/3 cup |
| heavy whipping cream (fluid): 1 cup |
Filet Mignons With Pepper Cream Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
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.