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Filets Au Poivre

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  Red bell pepper 1
  Yellow bell pepper 1
  Green bell pepper 1
  Butter 4 Tablespoon
  Filet mignon slice 4 (Each 1 1/2" Thick)
  Salt To Taste
  Black peppercorns 1 1⁄2 Tablespoon, cracked
  Olive oil 1 Tablespoon
  Brandy 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)

Slice bell peppers into thin strips. Melt 2 tablespoons butter in a skillet over medium heat and saute peppers until tender, but not soft.
Sprinkle filets with salt and press cracked peppercorns into both sides of meat. Heat 1 tablespoon of butter and olive oil in another skillet over medium-high heat. Saute filets for 5 minutes on each side. Remove steaks and keep warm.
Add brandy to skillet to deglaze, scraping any browned bits from pan and stirring to incorporate liquid.
Stir in heavy cream. Bring to a boil to reduce slightly. Add remaining tablespoon of butter a little at a time, whisking well to blend. Taste and season with salt and pepper, if necessary.
Place pepper strips on a serving platter. Arrange filets over them. Pour sauce over steaks and arrange a few pepper strips on top.
Wine: Chateauneuf-du-Pape

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Filets Au Poivre Recipe