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Creamy Filet Mignons With Peppercorns

Italian.Chef's picture
  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

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: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3891 Calories from Fat 2734

% Daily Value*

Total Fat 305 g469.2%

Saturated Fat 128.3 g641.3%

Trans Fat 0 g

Cholesterol 911.9 mg304%

Sodium 1777 mg74%

Total Carbohydrates 21 g7.1%

Dietary Fiber 2.8 g11.3%

Sugars 14 g

Protein 197 g393.7%

Vitamin A 22.5% Vitamin C 0.04%

Calcium 35.3% Iron 112.8%

*Based on a 2000 Calorie diet

Creamy Filet Mignons With Peppercorns Recipe