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FILET MIGNON WITH GREEN PEPPERCORN SAUCE

The Spice Kitchen
by Katie Luber & Sara Engram

Chefs have paired tarragon with fine pieces of beef for centuries, and we love what this aromatic herb can do to a peppercorn sauce. We've paired it here with filet mignon, but it works beautifully on grilled steak as well.
Serves 4


INGREDIENTS

    • 4 (5-ounce) beef tenderloin steaks, about 1 inch thick
    • Kosher salt
    • 2 tablespoons canola or other mild-tasting oil
    • 1 tablespoon butter
    • 1 tablespoon minced shallots
    • 1 clove garlic, minced
    • 1/4 cup red wine
    • 1 cup heavy cream
    • 1 tablespoon green peppercorns in brine, drained
    • 2 teaspoons tarragon
    • Salt and black pepper


DIRECTIONS

Pat the steaks dry and season with kosher salt. Heat the oil in a medium skillet over medium heat. Add the steaks and cook, turning once, until the steaks reach the desired doneness. Remove the steaks from the skillet and let stand, loosely covered, for 10 minutes. (The steaks will continue to cook as they stand.)

While the steak is resting, warm the butter in the same skillet over medium heat. Add the shallots and saute until tender. Add the garlic and cook, stirring continually, for 1 minute. Pour in the wine and bring to a boil over high heat. Decrease the heat to medium and stir in the cream, peppercorns, and tarragon. Cook the sauce, stirring occasionally, until thickened, about 10 minutes. Stir in any meat drippings that have collected from the resting steaks and season with salt and pepper to taste. Serve the warm steaks topped with the green peppercorn sauce.
 

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