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

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.

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