Season the Steaks: Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Cook the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear them for about 4-5 minutes per side for medium-rare, or longer if you prefer a different level of doneness. Once cooked, remove the steaks from the pan and set them aside to rest. Add the butter to the pan and allow it to melt while the steaks rest.
2. Make the Shallot-Pepper Sauce:
Sauté the Shallots and Garlic: In the same pan, reduce the heat to medium. Add the butter and let it melt. Add the chopped shallots and cook for 2-3 minutes, until they soften and become translucent. Add the minced garlic and cook for another 30 seconds.
Crush the Peppercorns: Add the crushed black peppercorns to the pan, stirring well to combine.
Deglaze with Beef Broth: Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Let the broth simmer for about 2-3 minutes to reduce slightly.
Add Cream: Pour in the heavy cream and stir. Let the sauce simmer for another 3-5 minutes, or until it thickens to your desired consistency.
Season: Taste the sauce and adjust the seasoning with salt and more pepper if needed.
3. Serve:
Plate the Filet Mignon: Place each filet mignon steak on a plate. Spoon the shallot-pepper sauce generously over the top of the steaks.
Garnish: Garnish with fresh chopped parsley, if desired.
Serving and Storage Tips:
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