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Pepper Cream Filet Mignons

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Pepper Cream Filet Mignons
Ingredients
  • 1/4 cup coarsely crushed black peppercorns
  • 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
  • salt to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup beef broth
  • 1 cup heavy cream
Instructions
1
Begin by placing the peppercorns into a shallow dish. Next, sprinkle salt onto both sides of the beef tenderloin filets and then coat them evenly with crushed peppercorns on both sides.
2
Heat the butter and olive oil in a heavy skillet over high heat until it reaches a smooth, foamy consistency. Carefully place the steaks in the pan and cook for approximately 7-8 minutes per side, or until they start to firm up and have a reddish-pink color in the center. Use an instant-read thermometer to check for doneness, aiming for a temperature of 130 degrees F (54 degrees C).
3
Remove the steaks from the pan and cover them tightly with foil to keep warm.
4
Pour the beef broth into the skillet and use a whisk to mix it thoroughly, scraping up any browned bits that have formed on the bottom of the pan. Then, whisk in the cream and let the sauce simmer for 6-7 minutes, or until it has thickened to your liking.
5
Return the steaks to the skillet and coat them evenly with the sauce, then serve with any remaining sauce.