Filete Mignon with Green Peppercorn Sauce

Tender filet mignon seared to perfection, bathed in a rich green peppercorn and brandy sauce. An elegant classic.

Ingredients

• 2 pieces (approx. 200g each) Filet mignon
• 2 tablespoons Green peppercorns
• 1 tablespoon Neutral vegetable oil
• 2 tablespoons Unsalted butter
• 2 tablespoons Finely chopped shallots
• 60 ml Brandy or cognac
• 120 ml Beef broth (low sodium)
• 60 ml Heavy cream
• Fine salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Season the room-temperature filet mignon with salt and black pepper. Evenly coat the sides with lightly crushed green peppercorns.
2. Heat vegetable oil and butter in a skillet over medium-high heat. Sear the filets for 3-4 minutes per side for medium-rare. Reserve the filets and let them rest.
3. In the same skillet, sauté the chopped shallots until translucent. Deglaze with brandy, scraping the bottom of the pan, and let the alcohol evaporate.
4. Add the beef broth and reduce by half. Incorporate the cream and cook until the sauce thickens. Adjust seasoning.
5. Serve the filets bathed in the peppercorn sauce.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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