[vc_row][vc_column][vc_column_text]Filet tenderloin is a very lean cut of beef so it is made more flavourful with a rich, flavourful sauce like this peppercorn one. Remember to use extreme caution when cooking with alcohol! Never ignite alcohol near an open flame.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/tbISn08LO4I” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 15 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 2 (6 to 8-oz) filet mignon steaks
- Salt
- 1 oz whole black peppercorns
- 3 tbsp vegetable oil
- 1 tbsp unsalted butter
- 2 thyme sprigs
- 1 medium clove garlic
- 1/2 large shallot, minced
- 2 tbsp brandy (30ml)
- 3/4 cup stock, chicken or beef
- 3/4 cup heavy cream
- 1 tsp Dijon mustard
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Season steaks all over with Kosher salt. Set on a wire rack and allow to air-dry, uncovered, for 30 minutes.
Meanwhile, crack peppercorns into rough halves and quarters. If using a pepper mill set to its coarsest setting or use a mortar and pestle.
Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve remaining cracked peppercorns.
In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks; try not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.
Transfer steaks to a baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they’ve reached 125°F (52°C), they’re medium-rare (they will continue to cook while they rest). If they haven’t reached their final doneness temperature, transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for at least 5 minutes while you make the sauce.
Pour off all but 1 tbsp of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
Add brandy. To prevent a flare-up, if working over gas, turn off the burner, add the alcohol, then reignite the burner. Cook until alcohol smell has burned off and brandy has almost completely evaporated.
Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.
Arrange steaks on plates and pour sauce on top. Serve.
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