Four-Peppercorn Filet Mignon

Name: Four-Peppercorn Filet Mignon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons pink peppercorns, lightly crushed; 2 tablespoons green peppercorns, lightly crushed; 2 tablespoons white peppercorns, lightly crushed; 2 tablespoons black peppercorns, lightly crushed; 2 teaspoons kosher salt or 2 teaspoons other coarse salt; 2 tablespoons olive oil; 32 ounces filet mignon steaks, trimmed of excess fat; 6 garlic cloves, minced; 1/2 cup brandy or 1/2 cup cognac; 1 cup heavy cream

Submitted by lazyme

"For a classic French bistro supper serve this peppery filet with French-fried potatoes. Baked or pan-fried potatoes are also a good complement, and a green salad or broccoli makes this a simple, balanced dinner."

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Ready In:: 22mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons pink peppercorns, lightly crushed
2 tablespoons green peppercorns, lightly crushed
2 tablespoons white peppercorns, lightly crushed
2 tablespoons black peppercorns, lightly crushed
2 teaspoons kosher salt or 2 teaspoons other coarse salt
2 tablespoons olive oil
32 ounces filet mignon steaks, trimmed of excess fat
6 garlic cloves, minced
¹⁄₂ cup brandy or 1/2 cup cognac
1 cup heavy cream

directions

Combine the peppercorns, salt, and olive oil in a shallow dish; mix well.
Coat each piece of meat with this mixture, taking care to coat both sides equally.
Set a nonstick skillet that is just large enough to accommodate the steaks over high heat.
When the skillet is hot, add the steaks.
Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes.
Carefully flip the steaks and continue cooking on the other side.
The total cooking time depends on how you like your meat cooked. I suggest medium rare.
Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce.
Remove the leftover peppercorns and oil from the skillet and return it to the heat.
Add the garlic and brandy to the skillet and cook over high heat for 1 minute.
Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes.
Drizzle the sauce over the meat and serve immediately.

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Reviews

I am a pepper-belly, and this was way too much pepper for me! I did cut the recipe down for one, and reduced the crushed peppercorns down to 2 tbsp. I also reduced the sauce, but wish I had doubled that. Of course, I'm a saucy kind of gal! LOL This was a very quick and easy dinner to make tonight, and I really enjoyed it. Thanks so much for sharing!

breezermom

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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