Filet Mignon Au Poivre

Filet Mignon Au Poivre

4 reviews, 3.8 star(s). 100% would make again

Ready in 45 minutes

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4 8-oz steaks filet mignon
2 tb black peppercorns; Cracked
1 tb Peanut oil; or corn oil
2 tb Cognac
1 c Dry Red Wine
1 c Beef broth
Salt to taste
1 tb Dijon mustard
1/2 ts Worcestershire Sauce
1/3 c Heavy cream
1 tb Unsalted butter

Original recipe makes 4 Servings



Recjpes from La Bonne Soupe cookbook Sprinkle steaks on both sides w/half the black pepper and press in well w/heel of your hand. Heat oil in large heavy skillet over medium heat.

When oil is hot but not smoking, add steaks and cook to desired doneness: 3 minutes on each side for rare, 4-5 minutes for medium, and 5-8 for well done. Transfer steaks to warm platter and keep warm.

Add Cognac, wine, and broth to skillet and bring to boil over medium heat. Cook until liquid is reduced to about 1/2 c, 8-10 minutes. Add all remaining ingredients except butter and cook over medium heat until sauce thickens a bit, 3-4 minutes. Swirl in butter until it blends smoothly. To serve, place filet mignons on warmed dinner plates, and spoon some sauce over the top. (note: the only sensible side dish here is pommes frites, nest-ce pas?) Makes 4 servings.

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This recipe was great! It was a bit salty for my taste and I'm not sure why as I used no extra salt and used the low sodium soy sauce. The filet was cooked to perfection per the recipe. I'll try it again!
Savant 4y ago

Very delightful. Extra thick filets made for extended sear to achieve desired result - added a couple of minutes for rare and medium. Reduction time was also doubled. That said, the sauce was delicious. incredible
Ddalep 5y ago

It tastes great!
Rasperries123 6y ago

dhill 8y ago

I used salt-free Montreal Seasoning on these and let them rest for an hour before grilling them. They were delicious.
promfh 10y ago

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