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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Sometimes…I just get those cravings. What I loved about this dish is the smoky, grilled flavor of the fillet and bacon contrasting against the sweetness of the mint pea puree. It’s also great that this dish comes together quickly and easily. Whenever I grill beef and don’t have pan drippings to make a sauce, I use stock concentrates to make a quick sauce. Arom-max is a line that’s perfect in a pinch.
Serves: 2
Ingredients
For beef fillet
2 6 oz. pieces of fillet mignon
4 slices of applewood smoked bacon. You use a your favorite. Peppered bacon is a solid alternate.
extra virgin olive oil for grilling
sea salt and freshly ground black pepper
4 toothpicks or skewers
For mint pea puree
1 10oz. bag of frozen peas
1/4 cup of fresh mint leaves
2 garlic cloves
1-2 TBs. of heavy cream - depends on your taste and desired consistency
1-2 TBs. of grated Parmesan cheese
sea salt and freshly ground black pepper
Preparation
1. Preheat your grill to high and soak the toothpicks or bamboo skewers under water.
2. In a medium sauce pan, add the peas, mint, garlic cloves and 1/4 cup of water. Bring to a boil and cook until peas are tender. Drain the mixture and place in a food processor, along with the heavy cream and grated Parmesan cheese. Puree to desired consistency and season with sea salt and freshly ground black pepper to taste.
3. Place the puree back into the sauce pan and cover to keep warm.
4. Liberally season the fillets with sea salt and freshly ground black pepper on both sides.
5. Drizzle with extra virgin olive oil.
6. Wrap each fillet with two pieces of bacon and secure with toothpicks or skewers.
7. Place the fillets on the hot grill. Here’s a general rule that I use for medium rare steaks. Each inch of thickness requires 2 minutes per side. The fillets I had were about 2 1/2 inches thick, so I went 5 minutes a side. Once I flip the fillets, I turn down the heat to med-high. Grill until an internal temperature of 135°F. Remove from the grill and let the fillets rest.
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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. 
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