Filet Mignon with Peppercorn Cream
To dress these tender steaks and complete our 30-minute supper, we turned to our pantry for a deliciously simple sauce.
Keywords
- Weeknight
- Main Courses
- Beef
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Cooking tools:
- Instant-read thermometer
- Skillet
- Serving platter
- Wooden spoon
- Whisk
- Paper towel
- Aluminum foil
- Measuring spoon
- Stove
Ingredients
- 4 center-cut tenderloin steaks, about 1 inch thick
- Salt
- 4 teaspoons coarsely ground black pepper
- 2 tablespoons vegetable oil
- 1 shallot, minced
- 3/4 cup white wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon leaves
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