FILLET WITH PEPPERCORN SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
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.
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
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 CABERNET PEPPERCORN DEMI-GLACE
Steps:
- Oil and preheat the grill.
- Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
- Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
- In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
PEPPER-CRUSTED FILET MIGNON
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
- Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce, if desired.
Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g
FILET MIGNONS WITH PEPPER CREAM SAUCE
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
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
FOUR-PEPPERCORN FILET MIGNON
For a classic French bistro supper serve this peppery filet with French-fried potatoes. Baked or pan-fried potatoes are also a good complement, and a green salad or broccoli makes this a simple, balanced dinner.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 30m
Number Of Ingredients 10
Steps:
- 1. Combine the peppercorns, salt, and olive oii in a shallow dish; mix well. Coat each piece of meat with this mixture, taking care to coat both sides equally.
- 2. Set a nonstick skillet that is just large enough to accommodate the steaks over high heat. When the skillet is hot, add the steaks. Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes. Carefully flip the steaks and continue cooking on the other side. The total cooking time depends on how you like your meat cooked. I suggest medium rare.
- 3. Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce. Remove the leftover peppercorns and oil from the skillet and return it to the heat.
- 4. Add the garlic and brandy to the skillet and cook over high heat for 1 minute. Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes. Drizzle the sauce over the meat and serve immediately.
FOUR-PEPPERCORN FILET MIGNON
For a classic French bistro supper serve this peppery filet with French-fried potatoes. Baked or pan-fried potatoes are also a good complement, and a green salad or broccoli makes this a simple, balanced dinner.
Provided by lazyme
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the peppercorns, salt, and olive oil in a shallow dish; mix well.
- Coat each piece of meat with this mixture, taking care to coat both sides equally.
- Set a nonstick skillet that is just large enough to accommodate the steaks over high heat.
- When the skillet is hot, add the steaks.
- Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes.
- Carefully flip the steaks and continue cooking on the other side.
- The total cooking time depends on how you like your meat cooked. I suggest medium rare.
- Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce.
- Remove the leftover peppercorns and oil from the skillet and return it to the heat.
- Add the garlic and brandy to the skillet and cook over high heat for 1 minute.
- Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes.
- Drizzle the sauce over the meat and serve immediately.
Nutrition Facts : Calories 364.6, Fat 28.9, SaturatedFat 14.7, Cholesterol 81.5, Sodium 896.7, Carbohydrate 5.9, Fiber 1.2, Sugar 0.1, Protein 2
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FILET MIGNON WITH PEPPERCORN SAUCE - NO RECIPE REQUIRED
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3.8/5 (38)Category Date NightCuisine AmericanTotal Time 45 mins
- Filet Mignon in a Peppercorn Sauce, is one of my all-time favorite recipes to make at home. While it comes off as a complicated and complex meal, it’s actually very simple to make, with just a few ingredients. The star ingredient of course is the Filet itself, and for this recipe I’m using some wonderful steaks from Certified Steak and Seafood. I’m happy to be working with such a great ingredient, and I’m sure you’ll love these steaks too. Recipe Overview and Keys to Success
- To make a great Filet Mignon with Peppercorn Sauce, just follow these few simple steps: The most important part is cooking the steak right. Start with a room temperature steak, well-seasoned with salt, and sear it in a very hot pan. Finish it in 400 degree oven until it reaches medium rare (my preference) or your desired temperature. Steaks need to rest once cooked, so make sure you give it a few minutes before cutting into it. Fortunately, that few minutes will be just the time you need to make the peppercorn sauce. Use fresh ground black pepper, rather than pre-ground. It has much more flavor, and finely ground pepper can make the sauce taste grainy. I love the flavor a bit of cognac, or brandy, gives the sauce, but if you’re worried about the alcohol, you can skip it; the sauce will still be great
- 2 8oz Certified Steak & Seafood Filet Mignon Salt 1 – 2 tablespoons of coarse ground, fresh black pepper ¼ cup of cognac ½ cup beef stock ¼ cup heavy whipping cream 2 tablespoons butter Olive oil for cooking
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