FOUR-PEPPERCORN FILET MIGNON

Four-Peppercorn Filet Mignon image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 10

2 Tbsp pink peppercorns, lightly crushed
2 Tbsp green peppercorns, lightly crushed
2 Tbsp white peppercorns, lightly crushed
2 Tbsp black peppercorns, lightly crushed
2 tsp kosher salt, or other coarse salt
2 Tbsp olive oil
4 8-oz filet mignon steaks, trimmed of excess fat
6 clove garlic, minced
1/2 c brandy or cognac
1 c heavy cream

Steps:

1. Combine the peppercorns, salt, and olive oii in a shallow dish; mix well. Coat each piece of meat with this mixture, taking care to coat both sides equally.
2. Set a nonstick skillet that is just large enough to accommodate the steaks over high heat. When the skillet is hot, add the steaks. Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes. Carefully flip the steaks and continue cooking on the other side. The total cooking time depends on how you like your meat cooked. I suggest medium rare.
3. Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce. Remove the leftover peppercorns and oil from the skillet and return it to the heat.
4. Add the garlic and brandy to the skillet and cook over high heat for 1 minute. Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes. Drizzle the sauce over the meat and serve immediately.