Filet Mignon with Pepper Cream Sauce= AMAZING!

28 Jan

We hope you all are having a great start to 2014! This weather prompted us to try something new with our delicious Filet Mignon Steaks. We also made skillet potatoes and sauteed kale and spinach to complete the meal. Let me tell you, it was Fabulous! (I apologize, I did not take pictures. Once the food was plated, it was gone before I had the chance to whip out my camera!)


1/4 cup coarsely crushed black pepper

4 (6 oz.) CBB Filet Mignons

Salt to taste

1 Tablespoon butter

1 teaspoon olive oil

1/3 cup beef broth

1 cup heavy cream



1.) Place the peppercorns into a shallow bowl. Sprinkle the beef with salt on both sides, and coat both sides with crushed peppercorn.

2.) Melt the butter with the olive oil over high heat in a heavy skillet ( not nonstick, we used cast iron) 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. Remove the steaks to platter, and cover tightly with foil.

3.) 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, 6-7 minutes. Place the steaks back in the skillet, turn and coat with sauce, and serve with remaining sauce. (This recipe was found on




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