So next time will double the sauce and trunk the fillet in 4 pieces.
Filet Mignons With Pepper Cream Sauce
Learn how to make broiled pork steaks.
Recipe Summary Filet Mignons With Pepper Cream Sauce
These luscious steaks' peppery bite is tamed with a velvety cream sauce.Ingredients | Recipes For Pork Fillet Steaks
¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream
Directions
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
To save money, purchase a whole tenderloin and slice the steaks yourself.
Info | Recipes For Pork Fillet Steaks
prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
