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Creamy Filet Mignons With Peppercorns

Italian.Chef's picture
Ingredients
  Ketchup 2 Tablespoon
  Dijon mustard 3 Tablespoon
  Worcestershire sauce 5 Drop
  Green peppercorns/Pinch red cayenne pepper 2 Tablespoon
  Butter 3 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)
  Salt To Taste
Directions

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.
Add brandy.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Fish

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