Review:

I love beef with a creamy pepper sauce and this did not disapoint. I kicked the recipe up to my tastes as follows: Try with a NY Strip intead of the Filet. I coated the beef the with lots of coarsly cracked pepper and rubbed it in well. After I browned it in a scorching hot pan, i deglazed the pan with about 1/4 cup of brandy I turned the heat to med and added about a tablespoon of finely chopped shallots, then followed that with a little beef stock and let that cook to reduce a little. After that I added the heavy cream slowly until I had enough suace. I let that stay on the heat until it thickened a bit then poured it over the beef. It is a delicious sauce. Other cuts of beef work as well if not better than filet. Try this recipe with a ny strip before you take the plunge to filet.
This was very good. My fiance and I had this for our anniversary and it did not disappoint. I prepared it exactly as written, except for letting the sauce simmer longer than the 6-8 recommended minutes. It took longer than that to reduce down, about 10 – 15 minutes on medium heat in a large skillet. Word to the wise – Don’t leave the sauce on the heat- even on low. I thought to keep it warm in case he wanted more sauce, and the cream came apart and ruined the sauce. I’ll definitely be making this again. It tastes amazingly close to a meal I had at a very fancy French restaurant. Now I’ll be able to make it at home! Thanks for sharing.

“These luscious steaks’ peppery bite is tamed with a velvety cream sauce.”

Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Directions
Prep 10 m Cook 15 m Ready In 25 m
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.