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Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
goodeets7

goodeets7

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  3. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

hark
54

hark

3/1/2010

Great recipe! I substituted milk for the heavy cream because that is what I had on hand. I added a little flour to help the sauce thicken. The filets came out perfect. I cooked them 4 min. each side.

bonyng
51

bonyng

3/8/2011

This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium rare. Not true. 120 will come up to medium rare,(125), once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error!

k.rososko
42

k.rososko

3/8/2010

AWESOME!!! I tweaked it a bit -instead of peppercorn I used a "Spicy Garlic" seasoning in a "grinder". It worked out so well...and the cream sauce was delicious!! I've been trying to find a recipe for this cream sauce that I had at Sajo's, it came with my "steak bites" I had ordered...This sauce tastes just like it!! This recipe goes to the top of my list!!

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