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Roasted Filet Mignon with Brandy-Peppercorn Sauce

From Royal Caribbean International Cookbook

4 (5-ounce) filet mignon steaks
1/4 teaspoon black peppercorns, crushed
1/4 teaspoon white peppercorns, crushed
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallot
1/4 pound mixed fresh mushrooms (such as white button, cremini and porcini), sliced
2 tablespoons balsamic vinegar
1-1/2 cups beef stock or beef broth
1/4 cup brandy
1 tablespoon chopped fresh thyme
1/2 cup heavy cream
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon green peppercorns (see note)
Salt, to taste
1/2 cup haricot verts (thin green beans) and red pepper strips as garnish
2 tablespoons unsalted butter

Preheat oven to 450 F. Roll the filets in the crushed black and white peppercorns. In a large heavy ovenproof skillet or cast-iron pan, heat 1 tablespoon oil over medium-high heat.


Add the filets and sear them on both sides until golden brown, 8 minutes on each side. Transfer skillet to the oven and roast for 7 to 8 minutes, turning the filets once after 3 to 4 minutes.

Meanwhile, in a nonreactive saucepan, heat the remaining 1 tablespoon oil over medium-high heat. Add the shallot and cook, stirring, until golden brown, about 5 minutes. Add the mushrooms and vinegar and saute until most of the liquid is evaporated. Add the beef stock, brandy and thyme. Simmer until the liquid is reduced by half.

Add the heavy cream. Just before the mixture comes to a boil, whisk in the cornstarch mixture. Season with salt and stir in the green peppercorns.

While the sauce and meat are both cooking prepare the vegetables. In a pot of boiling salted water, add the haricots verts and cook for 2 minutes or until they turn bright green. Immediately remove and place in a bowl of ice water. Remove them and set aside once they are cold.

Meanwhile in a saute pan, melt 2 tablespoons of butter, add the red pepper strips and haricots verts. Toss to coat with the butter, season with salt and pepper and remove from the pan.

To serve: Divide the filets among warmed plates. Spoon 3 or 4 tablespoons of sauce over each filet and garnish with haricots verts and red pepper strips. Serve immediately.

Yields 4 servings.

Note: Canned green peppercorns are packed in brine and are available canned or in jars.



(Updated: 10/27/08 SN)

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