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Filet Mignon with Green Peppercorn Cream Sauce

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  • 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 sauté 2 minutes. Remove from heat. Add reduced beef stock, whipping cream, 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.


I couldn't find the peppercorns in brine so I soaked the dried ones in hot water, brandy and white vinegar.

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