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Season the filet mignon steaks generously with salt and black pepper.
Heat a skillet over medium-high heat and add a bit of oil or butter.
Sear the steaks for about 3-4 minutes on each side for medium-rare, or cook to your preferred doneness. Remove the steaks and let them rest.
In the same skillet, melt the butter and sauté the shallots until translucent.
Add the crushed peppercorns and cook for 1 minute to release their aroma.
Carefully add the brandy, allowing it to flame if you wish (optional), then add the beef broth. Let it reduce by half.
Stir in the heavy cream and simmer until the sauce thickens slightly. Adjust seasoning if needed.
Serve the steaks topped with the creamy peppercorn sauce.
Serving and storage tips:
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