Green Peppercorn Filet with Cream Sauce

Posted on 21. Oct, 2007 by singleguychef in Main, Recipes

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.

Tags: beef, cream sauce, dinner, fillet, green peppercorn, Recipes, steak

6 Responses to “Green Peppercorn Filet with Cream Sauce”

TC

22. Oct, 2007

He’s Back!

Sounds delicious…I’ve been without a good steak for more than 6 months, and I live in Texas. I should be beaten…
singleguychef

22. Oct, 2007

Hey TC- I think you lose your Longhorn card for 3 months w/o eating steak. 6 months, I am surprised they’ve not run you out!
Cindy

22. Oct, 2007

Wow,
You made me craving for steak now.
chef ledarney

23. Oct, 2007

Great look on the photos mate.

http://www.nolanledarney.com
Hillary

23. Oct, 2007

That steak is so thick!! I want it nowwww. Sooo delicious. It’s been awhile since I’ve had a good filet.
singleguychef

23. Oct, 2007

Cheers chef LeDarney.

@ Hillary - chew on that. It’s about 2.5″ …the steak, that is.

Single Guy Chef