Filet Mignon with Green Peppercorn Cream Sauce

Amazing. Listened to others that weren’t happy with thickness. I added a little cornstarch stirred Into the cognac. That, with the cream, was the perfect texture. I may have over reduced the broth. LOL

• awtnm

• Wyoming

• 2/15/2022

Heavenly!! Just do yourself a favor and Make! This! Dish!! Don’t have to change a thing!!!

• peikon

• Bethpage

• 1/1/2021

Very easy to make.Tip:Measure out with water the REDUCED amount,then use the end of a kitchen implement makes with a band of masking tape to show where you should end up That way,you're not pouring and guessing and dirtying bowls. This needs deeper beef flavor-maybe add a dollop of demi-glacé,or reduce more broth.Added some flour to the butter mixture in pan prior to the cream,which helped with consistency. Needed salt too,but I can work with this recipe.

• hadeshnds

• Saratoga,California

• 3/8/2020

The sauce taste is spot on and delicious. I made it exactly as written with store bought beef broth and dried green peppercorns I added to the broth while reducing. It thickened slightly, but not to the degree I like (steakhouse sauce is often quite thick) so I made a quick roux with 2T of butter and flour and whisked the sauce into that. I might use a true demi glace instead of reduced stock next time to get a darker color and flavor, but everything else about the recipe is great.

• lwray

• NYC

• 12/24/2017

The flavor with all of the ingredients were delicious. The only thing that I did not do was to cook the steaks in the butter. I had a bit of leftover ribeye steak that I reheated in the butter. I followed everything else exactly as written. I felt like this sauce was way too thin and would have preferred a thicker sauce. It came out like water but had a great flavor. I used brandy and not cognac. I would make it again, I just would have to figure out a way to thicken it.

• cmcddd

• Henderson, NV

• 9/21/2017

This was fabulous & easy. Used Dartangan veal demiglace instead of stock & it was perfection.

• littlegirltree

• Charlotte, NC

• 7/23/2016

This is for kitchensal701. The steaks need to rest for 5-10 minites after cooking. Either in 120F oven, or on warmed plates with a cover (any pot or pan cover will do. Resting a little longer is no problem. Use tis time to make the sauce and incorporate drippings from the pan-fried steaks (or not if you're grilling). It will come together fine. Just be sure to have everything for tbe sauce pre-measured and handy. Have fun:-)

• fred1234

• Thailand

• 7/4/2016

I'm going to grill filets for guests this week, and plan to try the peppercorn sauce. I'm nervous about the steaks being done before the sauce. I don't like to stress over things not coming together in a timely way. My question: can this sauce be made perhaps an hour or two BEFORE the guests arrive or before the steaks are done, then reheated? Reviewers commented that left over sauce was used the next day and was just as good! Please respond. Thanks.

• kitchensal701

• Michigan

• 6/21/2016

DEVINE!!! Have tried so many recipes for this sauce but my search is over... Loved it, will never try another recipe!!! Followed exactly except I had no shallots...

• Rin74

• Australia

• 9/20/2014

Used dry crushed peppercorns and shallots instead of onions. Was decadent and delicious. Boiled for longer than I would have expected (5- 7 minutes) to get my desired consistency.

• dyer_er

• Houston, TX

• 8/3/2014

Easy to make. Used coffee cream and dry green peppercorns instead. Still came out great. Softened the peppercorns in the beef broth reduction. Very tasty!

• NatClermont

• Nanaimo, b

• 2/12/2014

Sauce was the bomb and easy to make. Highly recommend this!

• jammaj

• 3/24/2013

good sauce--sauteed 1/4 c onion, added 1 c. beef broth[Bovril]--reduced to ~1/2 cup--added 1 cup heavy cream--reduced x 10 mins til thickened--added 1 T brown gravy mix mixed with 2-3 T water--thickened nicely--added 1-2 T green peppercorns. Very good!!

• Anonymous

• 10/27/2012

The best pepper corn sauce - and very easy. Really don't need to change anything about it. If you are going to make this with the pan fried steaks - a nice touch is to flame it with a healthy dose of cognac or brandy for the final minute or so.

• LarryCanter

• Healdsburg CA

• 12/14/2011

YUMMY. THe green peppercorns were a bit hard to find but SO worth it. This is great. I froze the extra sauce and served it over a roasted prok tenderloin later. It was even better the second time!...... bitterendive.blogspot.com

• bitterendive

• Toronto, ON

• 3/23/2010