Peppercorn Steak with Creamy Sauce
Ingredients:
– 4 filet mignon steaks, about 1.5 inches thick
– Salt and freshly ground black pepper, to taste
– 2 tbsp olive oil
– 3 tbsp whole peppercorns, crushed
– 1/4 cup brandy or cognac
– 1 cup heavy cream
– 1 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– Fresh parsley, chopped for garnish
Directions:
1. Season the filet mignon steaks with salt and freshly ground black pepper on both sides.
2. Heat olive oil in a skillet over medium-high heat. Add the steaks and sear each side for 3-4 minutes until they reach your desired doneness. Remove steaks from the skillet and set aside.
3. In the same skillet, add crushed peppercorns and cook for 1 minute.
4. Carefully pour in the brandy or cognac, allowing it to deglaze the skillet. Stir and cook for 2 minutes until the alcohol evaporates.
5. Lower the heat and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 3-4 minutes until the sauce thickens.
6. Return the steaks to the skillet, spooning the creamy sauce over them to coat. Cook for an additional 1-2 minutes.
7. Garnish with freshly chopped parsley and serve.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4 servings | Kcal: 600 kcal per serving
