Filet Mignon With Green Peppercorn Cream Sauce

1. 1

   Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.

2. 2

   Meanwhile, melt butter in large skillet over medium-high heat.

3. 3

   Season steaks with salt and pepper.

4. 4

   Cook steaks to desired doneness, about 4 minutes per side for medium-rare.

5. 5

   Transfer steaks to plate (do not clean skillet).

6. 6

   Add chopped shallots to same skillet and saute 2 minutes.

7. 7

   Remove from heat.

8. 8

   Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.

9. 9

   Boil until mixture thickens to sauce consistency, about 6 minutes.

10. 10

    Season sauce to taste with pepper.

11. 11

    Spoon sauce over steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.