Filet Mignon with Peppercorn Sauce
provided by Geyser Peak winery
4 Filet Mignon Steaks (about 2” thick)
2 Tablespoons butter
1 Tablespoon Olive Oil
6 Tablespoons Brandy
Trim excess fat off of steaks. In a large sauté pan over medium-high heat, melt butter with the olive oil. Add steaks, and cook uncovered until browned on both sides. Add brandy and set aflame, shaking pan until flame dies out. Set aside, keeping a lid on the pan to keep steaks warm.
½ cup finely minced sallots
½ teaspoon fresh tarragon leaves
¾ cup whipping cream
1 to 2 T green peppercorns
1 Tablespoon Dijon Mustard
2 T dry red wine
In a small frying pan add liquid from steaks. Add shallots and cook until soft. Rinse peppercorns and drain. Add peppercorns, whipping cream, Dijon mustard, tarragon leaves, and wine. Bring to a boil and cook for 3-4 minutes until thickened and shiny bubbles occur. Salt the meat and heat it until it is desired doneness. Pour sauce over filets. Serve with roasted red potatoes. Enjoy!