Filet Mignon with Peppercorn Cream
4 center-cut tenderloin steaks, about 1 inch thick
4 teaspoons coarsley group pepper
2 tablespoons vegetable oil
1 shallot, minced
3/4 cup white wine
1/2 low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon fresh tarragon, chopped
1. Pat steaks dry with paper towels and season with salt. Rub top and bottom of steaks eavenly with 3 teaspoons pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until just smoking. Cook steaks until well browned.
Serve with haricot verts and baby red potatoes