FILET AU POIVRE

FILET AU POIVRE image

Categories Beef

Yield 4 - 6

Number Of Ingredients 11

4 filet mignon steaks, 1" - 1 1/2" thick
5 tablespoons whole black pepper corns
1 1/2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, chopped
3 cups sliced mushrooms (Portabellos are great)
1 1/2 cups brandy
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Dijon mustard
5 - 7 ounces heavy cream
1 tablespoon fresh parsley, chopped

Steps:

Crush peppercorns with the bottom of a heavy pot to a course grind. Press both sides of the filets into the pepper. In heavy skillet, sauté filets in olive oil over medium heat. Turn filets after they start to color. When meat is rare, remove from pan and keep warm in oven set at 300F. Using the same pan, add shallots, garlic and mushrooms. Sauté for 3 to 4 minutes or until garlic starts to color. Add brandy and flame. Add Worcestershire sauce, mustard and cream. Stir constantly and let cream reduce and thicken slightly. Add parsley to taste. Return filets to pan and continue to sauté until meat is cooked to desired doneness.