Four-peppercorn Filet Mignon

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 tablespoons pink peppercorns, lightly crushed
• 2 tablespoons green peppercorns, lightly crushed
• 2 tablespoons peppercorns, lightly crushed
• 2 tablespoons black peppercorns, lightly crushed
• 2 teaspoons kosher salt or 2 teaspoons other coarse salt
• 2 tablespoons olive oil
• 32 ounces filet mignon steaks, trimmed of excess fat
• 6 garlic cloves, minced
• 1/2 cup brandy or 1/2 cup cognac
• 1 cup heavy cream

Recipe

• 1 combine the peppercorns, salt, and olive oil in a shallow dish; mix well.
• 2 coat each piece of meat with this mixture, taking care to coat both sides equally.
• 3 set a nonstick skillet that is just large enough to accommodate the steaks over high heat.
• 4 when the skillet is hot, add the steaks.
• 5 reduce the heat to moderately high and cook on the first side for 2 to 3 minutes.
• 6 carefully flip the steaks and continue cooking on the other side.
• 7 the total cooking time depends on how you like your meat cooked. i suggest medium rare.
• 8 remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce.
• 9 remove the leftover peppercorns and oil from the skillet and return it to the heat.
• 10 add the garlic and brandy to the skillet and cook over high heat for 1 minute.
• 11 add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes.
• 12 drizzle the sauce over the meat and serve immediately.