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Filet Mignon With Sichuan Peppercorn Sauce

Beef.Chef's picture
For the sichuan peppercorn oil
  Sichuan peppercorns 2 Tablespoon
  Garlic 3 Clove (15 gm)
For the steaks and marinade
  Brandy 2 Tablespoon
  Filet mignon steaks 1 1⁄2 Pound, trimmed well and cut into 1/2-inch-thick slices
  Corn oil 1 Tablespoon
  Rice grain 2 Cup (32 tbs) (Medium)
For the rice
  Medium grain rice 2 Cup (32 tbs)
For the stir-fry
  Ginger 1 Teaspoon, minced
  Green peppercorns 1 Teaspoon, dried
  Corn oil 1⁄2 Cup (8 tbs)
  Onion 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Minced ginger 1 Teaspoon
  Dried green peppercorns 1 Teaspoon
  Beef stock 1⁄2 Cup (8 tbs)
  Cilantro leaves 1⁄4 Cup (4 tbs), chopped
  Cornstarch 1 Teaspoon
  Soy sauce 1 Tablespoon
  Kosher salt 1 Teaspoon
  Red bell pepper 1 , seeded and julienned
  Fresh cilantro leaves 1⁄4 Cup (4 tbs), chopped

1) In a dry skillet, toast the peppercorns over a medium-low heat, stirring frequently for 15 to 20 minutes or dark brown.
2) In a saucepan, stir-fry the peppercorns and garlic in the oil for 2 minutes over a high heat.
3) Turn off the heat, allow to cool and pour into an airtight bottle or container and store in a cool, dry place.
4) In a mixing bowl, toss the brandy and filets and cornstarch together, coat well. Mix in the oil, cover with a plastic wrap and marinate in the refrigerator for 1 hour.

5) In a heavy saucepan with a tight-fitting lid, rinse, drain and cook the rice in 2 cups of boiling water for 5 minutes and then simmer covered for 15 minutes.
6) Turn off the heat and allow to stand, covered for 10 minutes or until all the water is absorbed.
7) In a wok, heat the oil to 350°F , stir-fry the beef in 2 batches for about 2 minutes, or until the steak is seared and well cooked. Drain on paper towels and keep warm.
8) In another wok or skillet, heat 2 tablespoons of the peppercorn oil and stir-fry the onion, garlic, ginger and peppercorns over a high heat for 1 to 2 minutes or until the onion is golden.
9) In a cup, mix the stock with the cornstarch, stir into the wok. Then add the soy sauce, salt, and bell pepper, stir-fry for 2 minutes or until thoroughly heated.
10) Return the steak into the wok, add the cilantro, and stir-fry for about 3 minutes until the steak is thoroughly coated with the sauce.

11) Serve the rice and stir-fry immediately in individual serving bowls.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1460 Calories from Fat 580

% Daily Value*

Total Fat 65 g100%

Saturated Fat 15.4 g76.9%

Trans Fat 0.1 g

Cholesterol 112.3 mg37.4%

Sodium 856.7 mg35.7%

Total Carbohydrates 161 g53.5%

Dietary Fiber 1.2 g4.7%

Sugars 2.1 g

Protein 48 g96.2%

Vitamin A 22.7% Vitamin C 72.9%

Calcium 7.9% Iron 25.7%

*Based on a 2000 Calorie diet

Filet Mignon With Sichuan Peppercorn Sauce Recipe