PEPPERCORN CREAM SAUCE RECIPES

Name: Filet Mignon with Green Peppercorn Cream Sauce
Yield: Serves 4
Ingredients: 1 3/4 cups beef stock or canned beef broth; 3 tablespoons butter; 4 6- to 8-ounce filet mignon steaks (each about 1 inch thick); 1/4 cup chopped shallots; 1 cup whipping cream; 3 tablespoons Cognac or brandy; 2 tablespoons drained green peppercorns in brine

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE RECI…

Filet Mignon with Green Peppercorn Cream Sauce Reci… image

An easy Filet Mignon recipe with Green Peppercorn Cream Sauce

Provided by EPICURIOUS.COM

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Steps:

Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

PEPPERCORN SAUCE RECIPE | BBC GOOD FOOD

Peppercorn sauce recipe | BBC Good Food image

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Provided by Good Food team

Categories Condiment

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 tbsp butter
2 large shallots , finely chopped
3 tsp green peppercorns , in brine, drained
3 tbsp brandy
100ml red wine
200ml good-quality beef stock
4 tbsp double cream

Steps:

Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

Nutrition Facts : Calories 232 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.22 milligram of sodium

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