Filet of Beef with Green Peppercorn Sauce – Beef Veal Food Recipes

Recipe ingredients and directions:

Serves 2.

2 4-ounce filet mignons

2 tablespoons chopped shallots

2 tablespoon butter

2 tablespoons Dijon mustard

2 tablespoons green peppercorns slightly crushed

1/2 cup of Madeira

1/2 – 3/4 cup heavy cream

Heat a small skillet on high. When hot add the butter. Swirl

butter in skillet to melt. Add filets and sauti until seared brown

on both sides (4 – 5 minutes per side for 3/4 inch thickness, medium

rare). Remove filets to a plate and tent with foil. Add shallots

and mustard, and sauti 1 minute, do not brown. Deglaze pan with

Madeira. Reduce heat to medium low and add heavy cream. Heat for

1 minute, add peppercorns. Crush peppercorns gently with back of

a wooden spoon to release flavor. Season to taste with salt and

white pepper. Raise heat and cook until just thickened. Serve

filets with sauce spooned over top and garnish with sautied mushroom

caps. Serve with new potatoes roasted with rosemary, garlic and

parsley, and buttered baby carrots.

NOTES: You can use this recipe for a whole or partial filet if

you like. Cook a whole filet in the oven, or in a skillet if it

will fit. Make sauce (increasing quantities as desired) using any

bits scrapped off the roasting pan and a few tablespoons of strong

beef stock. Slice beef on the bias, place on a platter and pour

sauce over.

Category: Beef Veal Recipes