Ingredients:
6 (6 ounce) filet mignon
1 tablespoon butter
1 tablespoon olive oil
1/3 cup brandy (optional)
1/3 cup shallots, chopped
1 1/2 tablespoons green peppercorns
3/4 cup whipping cream
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon or 1/2 tablespoon dried tarragon
Directions:
Heat butter and oil in a large skillet over medium heat.
Season filets with salt and pepper.
Saute 5 minutes per side for rare (10 min for medium).
Transfer to a heated platter and keep warm.
To make the sauce, add brandy to same skillet.
Set aflame, shaking pan until flame dies.
Add shallots and stir on high heat for 2 to 3 minutes.
Rinse green peppercorns in cold water.
Drain and chop.
Add to pan with cream, mustard, and tarragon.
Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
Add juice from filets.
Pour sauce over filets and serve.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.