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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. |
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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) |
