Filet mignon with green peppercorn sauce
Filet mignon with green peppercorn sauce

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, filet mignon with green peppercorn sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Filet mignon with green peppercorn sauce is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Filet mignon with green peppercorn sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

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. Filet Mignon with Peppercorn Sauce Recipe.

To begin with this particular recipe, we must prepare a few ingredients. You can have filet mignon with green peppercorn sauce using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Filet mignon with green peppercorn sauce:
  1. Take 15 grams unsalted butter
  2. Take 20 ml brandy
  3. Get 1 tbsp mustard
  4. Prepare 2 beef tenderloins (200g each ca.)
  5. Take 1 tbsp green peppercorn in brine
  6. Get 200 ml double cream/heavy cream

We prefer jelly for this recipe because it makes a clear, shiny sauce. Place the peppercorns into a shallow bowl.. 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.

Steps to make Filet mignon with green peppercorn sauce:
  1. (Optional) Use butcher's twine to tie up the tenderloins in a round shape, this will help them cook evenly
  2. Crush 3/4 of the peppercorns with a meat hammer or a rolling pin
  3. Press peppercorns on the tenderloins, both sides. Save some of them for later.
  4. Melt butter on a frying pan and cook tenderloins as you like it. I like them medium, 4 minutes each side
  5. Keep the tenderloins warm (on a hot plate or under an aluminum foil)
  6. Pour brandy and mustard in the same frying pan you used before
  7. Stir and cook on low heat for 1 minute
  8. Add double cream and the green peppercorns you saved before
  9. Cook on low heat until thicken
  10. Put the tenderloins in the frying pan with the sauce you just made, few seconds are enough

Filet Mignon with Red Currant-Green Peppercorn sauce. 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. We prefer jelly for this recipe because it makes a clear, shiny sauce. Looks like steak just became diet-friendly.

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