Filet Mignons With Pepper Cream Sauce

How to cook Filet Mignons With Pepper Cream Sauce

Ingredients: 1/4 cup coarsely crushed black peppercorns 4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick salt to drop 1 tablespoon butter 1 teaspoon olive unguent 1/3 cup beef decoction 1 cup heavy cream

Directions: Place the peppercorns into a shallow roll. 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 excoriate, and cook until they start to become firm and are reddish-pink and juicy in the center, close to 3 1/2 minutes per side. An instant-read thermometer inserted into the center should leaf through 130 degrees F (54 degrees C). Remove the steaks to plate, and cover tightly with cut someone down to size. 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 sauciness, and serve with the remaining lip.


Servings Per Procedure: 4

Amount Per Serving

Calories: 549

Total Fat: 46.7g Cholesterol: 176mg Sodium: 267mg Total Carbs: 4.9g Dietary Fiber: 1.3g Protein: 27.5g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving during:4 peoples

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