Succulent Filet Mignon Drizzled with Brandy Peppercorn Sauce

Prepare the Sauce:

In a medium skillet, heat the vegetable oil over medium-low. Add shallot and garlic, and sauté for 2 minutes to soften.

Carefully add the brandy to avoid flaming, and simmer for 1 minute. Add beef stock and crushed peppercorns, bring to a low boil, and cook for 4 minutes to reduce slightly.

Whisk cornstarch into the cream and stir into the skillet. Cook until the sauce thickens slightly, about 20-30 seconds. Stir in dijon mustard, adjust seasoning with salt if needed, and remove from heat.

Cook the Filet Mignon:

Season the filets with salt, pepper, and Lawry's seasoning. Heat a small amount of vegetable oil in a cast iron skillet over high heat.

Sear the steaks on one side for 3 minutes, then flip, reduce heat to medium, and continue cooking until the internal temperature reaches at least 125°F (about 4-5 minutes).

Remove the steaks from the skillet, cover with foil, and let rest for 4-5 minutes before slicing.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Servings: 4 portions | Calories: 142 kcal per serving