These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Ingredients
- coarsely crushed black peppercorns: 0.25 cup
- 1 1/2 inch thick filet mignon steaks: 4 piece (6 ounce)
- salt: (to taste)
- butter: 1 Tbsp
- olive oil: 1 tsp
- beef broth: 0.33333 cup
- heavy cream: 1 cup
Metric Conversion
Stages of cooking
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Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
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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 pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
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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 sauce, and serve with the remaining sauce.
