Filet Mignon With Green Peppercorn Cream Sauce Recipes

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FILET MIGNONS WITH PEPPER CREAM SAUCE



Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 7

¼ 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
⅓ cup beef broth
1 cup heavy cream

Steps:

  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  • 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.
  • 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.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE



Filet Mignon with Green Peppercorn Cream Sauce image

An easy Filet Mignon recipe with Green Peppercorn Cream Sauce

Categories     Milk/Cream     Beef     Dairy     Pepper     Sauté     Quick & Easy     Steak     Brandy     Cognac/Armagnac     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

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)



Steak au Poivre (Filet in Green Peppercorn Sauce) image

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Two 6-ounce beef tenderloin filets, 2 1/2 inches thick
Fine sea salt
1 tablespoons olive oil
1 cup heavy cream
1 tablespoon Worcestershire sauce
2 teaspoons green peppercorns in brine, drained
1/2 beef bouillon cube
1/4 cup cognac
1 tablespoon porcini powder
6 sprigs thyme, for garnish
Coarse sea salt, for garnish

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 IN A GREEN PEPPERCORN SAUCE



Filet Mignon in a Green Peppercorn Sauce image

This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!

Provided by kandee_roses

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) filet mignon
1 tablespoon butter
1 tablespoon olive oil
1/3 cup brandy (optional)
1/3 cup shallot, chopped
1 1/2 tablespoons green peppercorns
3/4 cup whipping cream
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon or 1/2 tablespoon dried tarragon

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.

Nutrition Facts : Calories 616, Fat 52.5, SaturatedFat 23.6, Cholesterol 164.9, Sodium 137.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 32

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE



Filet Mignon With Green Peppercorn Cream Sauce image

Make and share this Filet Mignon With Green Peppercorn Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 3/4 cups beef stock or 1 3/4 cups canned beef broth
3 tablespoons butter
4 filet mignon steaks (each about 6- to 8-ounces and 1-inch thick)
1/4 cup chopped shallot
1 cup whipping cream
3 tablespoons cognac or 3 tablespoons brandy
2 tablespoons drained green peppercorns in brine

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.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS



Pan Roasted Filet Mignon with Green Peppercorns image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar

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 RED WINE SAUCE



Filet Mignon with Red Wine Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

6 (4 to 6-ounce) filet mignons
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Steps:

  • Preheat grill to medium-high heat.
  • Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

FILLET WITH PEPPERCORN SAUCE



Fillet with Peppercorn Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

Steps:

  • For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
  • Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
  • Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE



Filet Mignon With Peppercorn-Cognac-Cream Sauce image

Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish.

Provided by Melanie B.

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces beef tenderloin steaks
1/3 cup shallot, minced
1/4 cup cognac
1/4 cup beef stock
1/2 cup cream
1/4 cup coarse grain mustard
1 teaspoon black pepper, coarsely ground
2 teaspoons salt
1 tablespoon olive oil
1 tablespoon butter

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.

FILET MIGNON WITH BACON CREAM SAUCE



Filet Mignon with Bacon Cream Sauce image

Amazing, easy-to-make filet mignons with a bacon cream sauce.

Provided by Michael.B

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 7

4 (4 ounce) filet mignon (beef tenderloin)
1 teaspoon olive oil
3 slices bacon, chopped
1 tablespoon butter
4 shallots, diced
¼ cup half-and-half cream
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
  • While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
  • Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE



Grilled Filet Mignon with Gorgonzola Cream Sauce image

Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.

Provided by Shawn Alton

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
¾ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4 green onions, chopped

Steps:

  • Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
  • Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE



Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce image

Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.

Provided by SUEZINOHIO

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h30m

Yield 4

Number Of Ingredients 23

2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
1 ¼ cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

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, crab meat, bread crumbs, and Cajun seasoning. 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. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  • Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with 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 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.

Nutrition Facts : Calories 748.4 calories, Carbohydrate 6.7 g, Cholesterol 215.4 mg, Fat 57.3 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 24.6 g, Sodium 1175.4 mg, Sugar 0.4 g

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