Thursday, September 18, 2008

Recipe of the Week: Filet Mignon with Peppercorn Cream

I love my Cooks Country magazine. There are always quite a few recipes that look easy to prepare, especially during the week when things get hectic. This sauce sounds really yummy.



Filet Mignon with Peppercorn Cream

Serves 4

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

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