Filet Mignons With Pepper Cream Sauce

Ingredients

• Servings: 4
• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.