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Pan Broiled Filet Mignons

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Ingredients
  Beef tenderloin steaks 16 Ounce (1 Inch Thick, 4 Steaks, 4 Ounce Each)
  Dry green peppercorns 3 Tablespoon
  Black peppercorns 3 Tablespoon
  Dry vermouth 1⁄2 Cup (8 tbs)
  Beef broth 1⁄2 Cup (8 tbs)
  Brandy 1⁄2 Cup (8 tbs)
Directions

Trim fat from steaks.
Firmly press peppercorns into steaks.
Place a medium nonstick skillet over medium-high heat until hot.
Add steaks; cook 1 minute on each side or until browned.
Cook over medium-low heat 4 minutes on each side or to desired degree of doneness.
Place steaks on a serving platter.
Set aside; keep warm.
Add vermouth and broth to skillet; bring to a boil.
Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of skillet.
Add brandy.
Bring to a boil, and cook 4 minutes or until reduced by half.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Beef

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