seared Filet Mignon with Shallot Peppercorn Cream Sauce 😋 😍
constituents
4 filet mignon steaks( about 6 ounces each)
swab and lately base black pepper to taste
2 soupspoons olive oil painting
For the Shallot Peppercorn Cream Sauce
1 teaspoon adulation
2 shallots, finely diced
teaspoon crushed black peppercorns
1 mug heavy cream
mug beef broth
1 tablespoon Dijon mustard
swab to taste
Directions
Prepare the Steaks
Season the filet mignon steaks freehandedly with swab and black pepper.
Sear the Steaks
Heat olive oil painting in a heavy skillet over medium-high heat. Add the steaks and sear until they’re well- browned on both sides and reach the asked position of doneness, about 4- 5 twinkles per side for medium-rare. Remove the steaks from the skillet and keep warm.
Make the Sauce
In the same skillet, reduce the heat to medium and add the adulation. Once melted, add the shallots and sauté until soft and translucent, about 2- 3 twinkles.
Add the crushed peppercorns and cook for another nanosecond.
Pour in the beef broth and bring to a poach, scraping up any browned bits from the bottom of the visage.
Stir in the heavy cream and Dijon mustard. Continue to poach until the sauce thickens enough to cover the reverse of a ladle, about 5- 7 twinkles. Season with swab to taste.
Serve
Place each steak on a plate and ladle the shallot peppercorn cream sauce over the top.
Prep Time 10 twinkles| Cooking Time 20 twinkles| Total Time 30 twinkles
Kcal 720 kcal per serving| Servings 4 servings