Recipe: Filet Mignon with Green Peppercorn Cream Sauce

Hi Lance:-) I checked my cookbook, Weber's Big Book of Grilling and could not find anything similar to what you are looking for. The following recipe is from Bon Appetit and sounds like what you describe. This recipe is very similar to what my DH makes only we usually use New York Strip Steaks. I have to say that it's delicious! You can find many recipes, some calling for heavy cream and some not calling for it, if you do a Google search for Steak au Poivre. I hope this is similar to what you are looking for.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

1 3/4 cups beef stock or canned beef broth

3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)

1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

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 saut 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.

Serves 4.

Bon App tit
RSVP
Ile de France, Hudson FL
November 1998