Filets Mignons with Peppercorn Cream Recipe

Name: Filets Mignons with Peppercorn Cream Recipe
Ingredients: 4 filets mignons, cut from the center of a beef tenderloin (each about 1-1/4 inches thick and 5 to 6 ounces); 2 to 3 tablespoons Fennel Mustard Peppercorn Steak Rub (recipe follows), or 4 teaspoons coarse salt (kosher or sea) and 4 teaspoons cracked black peppercorns; 2 tablespoons extra virgin olive oil; 2 tablespoons (1/4 stick) salted butter For the peppercorn cream sauce; 2 large shallots, peeled and minced (about 1/2 cup); 3 tablespoons green peppercorns, drained, or an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub; About 3 tablespoons Cognac; 1 cup heavy (whipping) cream; 2 teaspoons Dijon mustard, or more to taste; Coarse salt (kosher or sea)

barbecuebible.com

Whip up juicy Filets Mignons with Peppercorn Cream Sauce—perfectly seared steaks topped with a rich, flavorful sauce.

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Ingredients

4 filets mignons, cut from the center of a beef tenderloin (each about 1-1/4 inches thick and 5 to 6 ounces)
2 to 3 tablespoons Fennel Mustard Peppercorn Steak Rub (recipe follows), or 4 teaspoons coarse salt (kosher or sea) and 4 teaspoons cracked black peppercorns
2 tablespoons extra virgin olive oil
2 tablespoons (1/4 stick) salted butter For the peppercorn cream sauce
2 large shallots, peeled and minced (about 1/2 cup)
3 tablespoons green peppercorns, drained, or an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub
About 3 tablespoons Cognac
1 cup heavy (whipping) cream
2 teaspoons Dijon mustard, or more to taste
Coarse salt (kosher or sea)