Filet Mignon with Peppercorn Mustard Sauce

Filet Mignon with Peppercorn Mustard Sauce
Photo by BECKY LUIGART-STAYNER

Ingredients

  • ½ cup cognac
  • ¼ cup green peppercorn or Dijon mustard
  • ¼ teaspoon coarsely ground or cracked black pepper
  • 1 teaspoon vegetable oil
  • ¼ teaspoon salt
  • 1/3 cup minced shallots
  • 4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
  • + 1 more ingredients
    • ½ cup fat-free beef broth

Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds....

View full recipe at My Recipes

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