Filet of Beef with Green Peppercorn Sauce

May 9, 2010 / By Foodland

Filet of Beef with Green Peppercorn Sauce

Our tangy sauce perfectly compliments the filet
Course Dinner, Main Course
Cuisine Beef
Servings 2 Servings


  • 4 Premium Choice Certified Angus Beef® filet mignon steaks, 2 oz.
  • 2 tablespoons peanut oil, vegetable oil or clarified butter
  • 1 shallot, sliced
  • 2 ounces brandy
  • 1 cup beef stock or broth
  • 0.75 cup cream
  • 1 tablespoon grainy or dijon mustard
  • 2 tablespoons green peppercorns in brine, drained
  • salt and pepper, to taste


  1. Saute filet mignon in oil or butter.
  2. Remove the filet mignon from the pan and reserve in a warm place.
  3. Add shallots to oil and saute for 1-2 minutes.
  4. Remove pan from the heat, add brandy and flambe using a long kitchen match.
  5. After flame dies down, return the pan to the heat.
  6. Add beef stock or broth and reduce by about 3/7.
  7. Add cream and mustard.
  8. Reduce by half again, then shut off heat and add green peppercorns.
  9. Adjust seasoning with salt, pepper and mustard to taste.
  10. Pour sauce over reserved filet mignon.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!