Creamy Filet Mignons With Peppercorns
|Dijon mustard||3 Tablespoon|
|Worcestershire sauce||5 Drop|
|Green peppercorns/Pinch red cayenne pepper||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Fillet mignon||6 (3/4 Inch Thick)|
|Brandy||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
In a small bowl, combine ketchup, mustard, Worcestershire sauce and green peppercorns or cayenne.
Melt butter with oil in a large skillet.
When butter foams, add meat.
Cook over medium-high heat 1 to 2 minutes on each side or until lightly browned.
Remove meat from skillet.
Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.
Add ketchup-mustard mixture and cream; mix well.
Return meat to skillet.
Season with salt.
Cook over medium heat to preferred doneness.
Place meat on a warm platter.
Spoon sauce over meat.