Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, filet mignon with green peppercorn sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A video on how to prepare this classic dish, filet mignon with a green peppercorn sauce. It's very easy, quick, reasonably affordable, and absolutely delicious. Rinse green peppercorns in cold water.
Filet mignon with green peppercorn sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Filet mignon with green peppercorn sauce is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have filet mignon with green peppercorn sauce using 6 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Filet mignon with green peppercorn sauce:
- Make ready 15 grams unsalted butter
- Take 20 ml brandy
- Make ready 1 tbsp mustard
- Prepare 2 beef tenderloins (200g each ca.)
- Make ready 1 tbsp green peppercorn in brine
- Get 200 ml double cream/heavy cream
Green peppercorns are soft and a little bit milder than black peppercorns. We prefer jelly for this recipe because it makes a clear, shiny sauce. Looks like steak just became diet-friendly. Filet Mignon with Peppercorn Sauce Recipe.
Instructions to make Filet mignon with green peppercorn sauce:
- (Optional) Use butcher's twine to tie up the tenderloins in a round shape, this will help them cook evenly
- Crush 3/4 of the peppercorns with a meat hammer or a rolling pin
- Press peppercorns on the tenderloins, both sides. Save some of them for later.
- Melt butter on a frying pan and cook tenderloins as you like it. I like them medium, 4 minutes each side
- Keep the tenderloins warm (on a hot plate or under an aluminum foil)
- Pour brandy and mustard in the same frying pan you used before
- Stir and cook on low heat for 1 minute
- Add double cream and the green peppercorns you saved before
- Cook on low heat until thicken
- Put the tenderloins in the frying pan with the sauce you just made, few seconds are enough
Use a mortar and pestle to crack the peppercorns. If you don't have one you can place the peppercorns in a plastic bag then pound with the side of a meat mallet or bottom of a frying pan.. Peppercorn Sauce: Chefs have paired tarragon with fine pieces of beef for centuries, and we love what this aromatic herb can do to a peppercorn sauce. We've paired it here with filet mignon, but it works beautifully on grilled steak as well. Place the peppercorns into a shallow bowl.
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