🥩🧅FILET MIGNON IN SHALLOT PEPPERCORN CREAM SAUCE🧅🥩
🧁INGREDIENTS:🧁
4 filet mignon steaks
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp butter
1/2 cup minced shallots
1/4 cup brandy
1 cup beef broth
1/2 cup heavy cream
1 tbsp crushed black peppercorns
Fresh thyme, for garnish
🍴INSTRUCTIONS:🍴
Season Steaks: Season both sides of the filet mignon steaks with salt and pepper.
Sear Steaks: In a large skillet over medium-high heat, heat olive oil. Add the steaks and sear for 3-4 minutes on each side until browned. Remove steaks and set aside.
Cook Shallots: In the same skillet, melt butter. Add minced shallots and cook until softened, about 5 minutes.
Deglaze Pan: Pour in brandy and beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
Add Cream: Stir in heavy cream and crushed black peppercorns. Cook for an additional 2 minutes until the sauce thickens.
Return Steaks: Return the steaks to the skillet and cook for 2-3 minutes, or until heated through.
Serve: Garnish with fresh thyme and serve immediately.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4