Filet Mignon In A Green Peppercorn Sauce Recipes

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

Steps:

• Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
• Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the filets generously with salt.
• Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
• Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
• Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

Steps:

• Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
• Meanwhile, melt butter in large skillet over medium-high heat.
• Season steaks with salt and pepper.
• Cook steaks to desired doneness, about 4 minutes per side for medium-rare.
• Transfer steaks to plate (do not clean skillet).
• Add chopped shallots to same skillet and saute 2 minutes.
• Remove from heat.
• Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.
• Boil until mixture thickens to sauce consistency, about 6 minutes.
• Season sauce to taste with pepper.
• Spoon sauce over steaks and serve.

FILET MIGNON IN A GREEN PEPPERCORN SAUCE

Steps:

• Heat butter and oil in a large skillet over medium heat.
• Season filets with salt and pepper.
• Saute 5 minutes per side for rare (10 min for medium).
• Transfer to a heated platter and keep warm.
• To make the sauce, add brandy to same skillet.
• Set aflame, shaking pan until flame dies.
• Add shallots and stir on high heat for 2 to 3 minutes.
• Rinse green peppercorns in cold water.
• Drain and chop.
• Add to pan with cream, mustard, and tarragon.
• Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
• Add juice from filets.
• Pour sauce over filets and serve.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
• Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
• In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
• Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
• Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE

Steps:

• Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
• Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
• Remove steaks from the pan and allow to rest.
• Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
• Serve steaks with the sauce.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• MAKE CRAB STUFFING:.
• Heat 2 tablespoons olive oil in a large skillet.
• Saute onion, green onion, garlic, celery, and green pepper until tender.
• Stir in shrimp stock, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
• Remove from heat, and set aside.
• PREPARE PEPPERCORN SAUCE:.
• In a small saucepan over medium heat, combine beef broth and cracked black pepper.
• Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
• Continue simmering until reduced to 1 cup.
• Remove from heat, and set aside. (Make this the day before).
• PREPARE STEAKS:.
• Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
• Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
• Season to taste with salt and pepper; set aside.
• Heat olive oil in a large cast iron skillet over medium heat.
• Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
• Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness.
• Remove from skillet, and keep warm.
• Deglaze skillet with 1 ounce whiskey.
• Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
• Add mushroom mixture, and reduce sauce until thickened.
• Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
• Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
• Serve with wine, of course.