Filet Mignon With Green Peppercorn Cream Sauce

Filet Mignon With Green Peppercorn Cream Sauce
This is a great recipe that’s actually relatively simple and fast, that still seems fancy enough for entertaining or a romantic dinner for two. You can find brined green peppercorns in some gourmet shops, but I think it’s easier to just order them online (Amazon really does have just about everything). To round out the meal, I served the filet mignon with grilled asparagus and baby red potatoes roasted in duck fat with fresh rosemary and garlic. I paired this meal with a bottle of Domaine Eden 2010 Cabernet Sauvignon, but a Meritage-style blend or a Cab Franc would also work well with the green peppercorns in the sauce.


  • 1 3/4 cups beef stock or canned beef broth
  • 3 tablespoons butter
  • Four 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

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.