Along with steak au poivre, green peppercorn fillet is an absolute favorite of mine. It’s a wonderfully rich sauce that should become one of your staple recipes.

Serves: 3

Ingredients

For the fillet:

3 tablespoons olive oil
3 6- to 8-ounce filet mignon steaks

For the peppercorn cream sauce

1 3/4 cups beef stock or veal stock
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Preparation

For the fillet:
1. In a small sauce pan, reduce the beef stock to 3/4 cups.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Generously season the fillets with sea salt and freshly ground black pepper.
4. Cook the fillets to desired temperature. About 4 minutes per side for medium rare.
5. Leave the brown bits in the pan- don’t clean it.

For the peppercorn fillet cream sauce
1. Saute the shallots until they’re softened. About 2-3 minutes.
2. Add the reduced stock, whipping cream, Cognac and peppercorns.
3. Boil until sauce begins to thicken. About 6 minutes.

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