Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, filet mignon with green peppercorn sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Filet mignon with green peppercorn sauce is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Filet mignon with green peppercorn sauce is something which I’ve loved my whole life.
Meanwhile, melt butter in large skillet over medium-high heat. To make the sauce, add brandy to same skillet. Set aflame, shaking pan until flame dies.
To get started with this recipe, we have to first prepare a few components. You can have filet mignon with green peppercorn sauce using 6 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Filet mignon with green peppercorn sauce:
- Make ready 15 grams unsalted butter
- Get 20 ml brandy
- Take 1 tbsp mustard
- Get 2 beef tenderloins (200g each ca.)
- Make ready 1 tbsp green peppercorn in brine
- Get 200 ml double cream/heavy cream
These filet mignons, (aka Au Poivre) are seasoned with peppercorns and salt, then grilled to your personal taste and served with a creamy cognac peppercorn sauce on top. DES' TIPS: The brown bits are called "fond" and it carries a ton of flavor. As the sauce cools it will thicken, if it gets too thick add a little more beef broth. Traditionally, Peppercorn Sauce is served over Filet Mignon but really, any kind of steak will be fab with this sauce!
Instructions to make Filet mignon with green peppercorn sauce:
- (Optional) Use butcher's twine to tie up the tenderloins in a round shape, this will help them cook evenly
- Crush 3/4 of the peppercorns with a meat hammer or a rolling pin
- Press peppercorns on the tenderloins, both sides. Save some of them for later.
- Melt butter on a frying pan and cook tenderloins as you like it. I like them medium, 4 minutes each side
- Keep the tenderloins warm (on a hot plate or under an aluminum foil)
- Pour brandy and mustard in the same frying pan you used before
- Stir and cook on low heat for 1 minute
- Add double cream and the green peppercorns you saved before
- Cook on low heat until thicken
- Put the tenderloins in the frying pan with the sauce you just made, few seconds are enough
Sprinkle salt and pepper over steaks. If you're in the latter group, you'll love our recipe for filet mignon with peppercorn sauce. This sauce brings a robust flavor of black pepper to the filet without overpowering the steak itself. And, with the saucy addition, you'll lock in the filet's texture and juiciness for a perfect filet mignon meal. Roll the filets in the cracked peppercorns.
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