Post by Loupy on Jun 21, 2015 21:28:05 GMT -7
Filet Mignons With Pepper Cream Sauce
From: goodeets7 @ allrecipes.com/
"These luscious steaks' peppery bite is tamed with a velvety cream sauce."
Prep time: 10 min
Cook time: 15 min
Ready in 25 min
Makes 4 servings
Ingredients:
1/4 cup coarsely crushed black peppercorns
4 (6 ounce) beef tenderloin filets, about 1 1/2 inches thick
salt to taste
1 Tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream
Directions:
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.
From: goodeets7 @ allrecipes.com/
"These luscious steaks' peppery bite is tamed with a velvety cream sauce."
Prep time: 10 min
Cook time: 15 min
Ready in 25 min
Makes 4 servings
Ingredients:
1/4 cup coarsely crushed black peppercorns
4 (6 ounce) beef tenderloin filets, about 1 1/2 inches thick
salt to taste
1 Tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream
Directions:
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.
