Filet Mignon w/ Peppercorn Sauce (prep time approx. 20 min.)
2 Filet mignon1 small jar peppercorns (multicolor gives a nice presentation)
� stick butter
10 oz beef broth (from 2 bouillon cubes)
2 scallions
8 oz brandy or red wine
� pt heavy cream
Salt to taste
- In microwave combine some crushed peppercorns w/ whole peppercorns and beef bouillon in about 10 oz water in a mug for 2 minutes
- In a hot saut� pan brown filets in butter, then add brandy or red wine
- After all sides of meat have been browned, add peppercorn and bouillon mixture
- Allow to reduce* by � (let sauce cook down to half it�s original depth in pan)
- Then add heavy cream and reduce by half. Note: be careful to not leave pan during this stage, it might overflow as milk bubbles up quickly.
- Season to taste and garnish with chopped scallions.