Filet Mignon with Peppercorn Sauce
Hi steak lovers, you want to do that fillet with pepper sauce…. because it is now. No expecting another day. This Poivrade is killer. Your steak will like it .
1 tablespoon oil
1 shallot, chopped
1 large clove , chopped
1/4 cup brandy
1 cup beef broth
1 1/2 tsp. Black pepper, puree
1/3 cup cream
1 teaspoon cornstarch
1.Place the oil, shallots, and garlic during a medium skillet and warmth over medium-low for two minutes to melt .
2.Add the brandy gently so it doesn't burn and simmer for 1 minute. Then add beef broth and pepper and simmer for 4 minutes to scale back the liquid a touch .
3.Beat cornstarch into the cream then pour into the skillet, stirring constantly. The sauce will thicken slightly in 20 to 30 seconds. Add dijon and whisk to mix .
4.Remove the pan from heat and taste. Add a pinch of salt if necessary. Serve hot over the steak.
6.I had 2 6 ounce fillets which mine was slightly salted, seasoned and sprinkled with Lawry seasoning. I fry the steak during a forged iron skillet over high heat, adding a touch oil . the primary side is burned over high heat for 3 minutes, then the fillets are turned over and therefore the heat is lowered. I checked the interior temperature with a moment read thermometer and kept it hot until it reached a minimum of 125 °. It takes 4 to five minutes. I take the steak out of the pan and canopy it with foil on a plate for 4 or 5 minutes before slicing.