Peppercorn Beef Filets

Yield:
Serves 4

Ingredients:

  1. 4 6-ounce filet mignons
  2. 1/4 cup coarsely ground peppercorns
  3. 1/4 lb. butter
  4. 1/2 cup finely chopped shallots
  5. 2 tablespoons chopped fresh tarragon
  6. 1 tablespoon finely chopped garlic
  7. 3/4 cup beef stock or nonalcoholic red wine
Directions:

Press peppercorns firmly into filets. Heat frying pan with half the butter. Add filets and cook 3 to 4 minutes on first side, 3 minutes on the second side for medium rare. Remove filets to a warm plate. Add remaining butter, shallots, and tarragon to frying pan. Saute until shallots begin to soften (about 1 minute or so.) Add the stock or red wine. On low to medium heat, reduce mixture until thickened to the equivalent of a light gravy. A tablespoon or two of butter may be whisked into the sauce at this point for enrichment. Pour sauce over steaks before serving.


TDS 3