Exquisite Filet Mignon with Creamy Peppercorn Sauce 🥩🌿✨ (Page 2 ) | January 3, 2025
Annonce:
Instructions
1️⃣ Prepare the Filet Mignon:
- Season the steaks: Generously season both sides of the filet mignon with salt and freshly ground black pepper.
- Sear the steaks: Heat the olive oil in a heavy skillet (preferably cast iron) over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, adjusting the time for your preferred doneness.
- Baste with butter: During the last minute of cooking, add butter and rosemary or thyme (if using). Spoon the melted butter over the steaks for added flavor.
- Rest the steaks: Remove the steaks from the skillet, tent loosely with foil, and let them rest for 5 minutes to retain their juices.
2️⃣ Make the Creamy Peppercorn Sauce:
- Sauté shallots and peppercorns: In the same skillet, melt butter over medium heat. Add the minced shallots and sauté for 2 minutes until soft. Stir in the crushed peppercorns and cook for 1 more minute.
- Deglaze the pan: Carefully pour in the brandy or cognac. Use a wooden spoon to scrape up the flavorful browned bits from the skillet. Let the mixture simmer until reduced by half.
- Finish the sauce: Stir in the beef stock and heavy cream. Simmer for 3-4 minutes, or until the sauce thickens slightly. Taste and adjust seasoning with salt, if needed.
3️⃣ Serve:
Place the rested filet mignon steaks on a plate and generously drizzle the creamy peppercorn sauce over the top. Pair with your favorite sides such as buttery mashed potatoes, roasted vegetables, or tender steamed asparagus. Garnish with fresh herbs like parsley or thyme for an elegant touch.
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