FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
FILET MIGNON WITH CABERNET PEPPERCORN DEMI-GLACE
Steps:
- Oil and preheat the grill.
- Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
- Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
- In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
FILLET WITH PEPPERCORN SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
- Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
PEPPER-CRUSTED FILET MIGNON
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
- Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce, if desired.
Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g
FILET MIGNON IN A GREEN PEPPERCORN SAUCE
This is a most delish recipe! I got this recipe from the meat department at Walmart and thought I would share it with ya'll. This is a very festive and elegant entree. I serve it with sauted mushroom caps and baked potatoes. Enjoy!
Provided by kandee_roses
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium heat.
- Season filets with salt and pepper.
- Saute 5 minutes per side for rare (10 min for medium).
- Transfer to a heated platter and keep warm.
- To make the sauce, add brandy to same skillet.
- Set aflame, shaking pan until flame dies.
- Add shallots and stir on high heat for 2 to 3 minutes.
- Rinse green peppercorns in cold water.
- Drain and chop.
- Add to pan with cream, mustard, and tarragon.
- Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
- Add juice from filets.
- Pour sauce over filets and serve.
Nutrition Facts : Calories 616, Fat 52.5, SaturatedFat 23.6, Cholesterol 164.9, Sodium 137.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 32
CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE
Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.
Provided by SUEZINOHIO
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
- Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
- Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
- Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 6.7 g, Cholesterol 215.4 mg, Fat 57.3 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 24.6 g, Sodium 1175.4 mg, Sugar 0.4 g
More about "peppercorn sauce for filet mignon recipes"
FILET MIGNON WITH PEPPERCORN SAUCE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
4.5/5 (13)Total Time 15 minsCategory Meat DishesCalories 528 per serving
- Scatter some salt and peppercorns onto each steak, and press down on the peppercorns so that it adheres well, and set aside at room temperature to warm up for about 10 to 15 minutes.
- Meanwhile, make the cream sauce. Using a medium-size non-stick skillet, add the butter and shallots and sauté for 2 to 3 minutes, stirring with a wooden spoon until softened. Add the Cognac and one teaspoon of peppercorns to the skillet. Simmer for a minute or two until it reduces.
- Pour in heavy cream and simmer on lowest heat, stirring until it thickens about 5 minutes. BE careful NOT to bring to a boil (to prevent it from curdle).
- Turn off heat. As the cream sauce sits, it will continue to thicken. If the sauce becomes too thick, just stir in some beef stock, about 1 to 2 tablespoons to reach the desired consistency.
GRILLED FILET MIGNON WITH PEPPERCORN SAUCE - GIRLS CAN GRILL
From girlscangrill.com
4.9/5 (12)Calories 938 per servingCategory Main Course
- Season the steaks on all sides with salt and pepper. Leave them on a pan on the counter while you heat the grill to medium-high heat.
PEPPERCORN SAUCE (WITHOUT BRANDY) FOR STEAK RECIPE
From lifesambrosia.com
5/5 (10)Total Time 10 minsCategory Main DishesCalories 110 per serving
PEPPERCORN-CRUSTED FILET MIGNON WITH PORT JUS RECIPE
From myrecipes.com
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
From recipetineats.com
DRESS UP YOUR FILET: PEPPERCORN SAUCE FOR FILET MIGNON
From mychicagosteak.com
Servings 4Estimated Reading Time 2 minsCategory Main Dish
FILET MIGNON WITH PEPPERCORN COGNAC CREAM SAUCE RECIPES
From hibiki.dixiesewing.com
FILET MIGNON WITH PEPPERCORN COGNAC CREAM SAUCE RECIPES
From dmax.youramys.com
FILET MIGNON WITH PEPPERCORN BRANDY SAUCE - CDKITCHEN
From cdkitchen.com
FILET MIGNON WITH PEPPERCORN-ORANGE SAUCE RECIPE | MYRECIPES
From myrecipes.com
SOUS VIDE FILET MIGNON - GIRL CARNIVORE
From girlcarnivore.com
FILET MIGNON WITH CREAMY PEPPERCORN SAUCE - THE SPRUCE EATS
From thespruceeats.com
FILET MIGNON - DOWNSHIFTOLOGY
From downshiftology.com
THE EASIEST FILET MIGNON RECIPE - THE GOURMET BON VIVANT
From thegourmetbonvivant.com
FILET MIGNON WITH PEPPERCORN SAUCE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
10 BEST FILET MIGNON SAUCE RECIPES | YUMMLY
From yummly.com
FILET MIGNON WITH PEPPERCORN MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
FILET MIGNON WITH PEPPERCORN COGNAC CREAM SAUCE RECIPES
From hola.churchrez.org
BLOG - NATIONAL FILET MIGNON DAY - RECIPE - GRAND WESTERN STEAKS ...
From iss-global.grandwesternsteaks.com
HOW TO COOK FILET MIGNON
From allrecipes.com
You'll also love