Peppercorn Beef Filets

Yield: Serves 4

Ingredients

4 6-ounce filet mignons

1/4 cup coarsely ground peppercorns

1/4 lb. butter

1/2 cup finely chopped shallots

2 tablespoons chopped fresh tarragon

1 tablespoon finely chopped garlic

3/4 cup beef stock or nonalcoholic red wine

Add To

Directions:

Press peppercorns firmly into filets. Heat frying pan with half the butter. Add filets and cook 3 to 4 minutes on first side, 3 minutes on the second side for medium rare. Remove filets to a warm plate. Add remaining butter, shallots, and tarragon to frying pan. Saute until shallots begin to soften (about 1 minute or so.) Add the stock or red wine. On low to medium heat, reduce mixture until thickened to the equivalent of a light gravy. A tablespoon or two of butter may be whisked into the sauce at this point for enrichment. Pour sauce over steaks before serving.

Please note that some ingredients and brands may not be available in every store.

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