Filet Mignon with Peppercorn Cream

From Cook's Country | October/November 2008

Why this recipe works:

A traditional skillet, not nonstick, produced a superior sear. It was also important to use a pan large enough to accommodate the steaks without them touching. In the past, we have found that four steaks can usually fit into a 12-inch skillet.

Preparing the sauce for our recipe for Filet… read more

A traditional skillet, not nonstick, produced a superior sear. It was also important to use a pan large enough to accommodate the steaks without them touching. In the past, we have found that four steaks can usually fit into a 12-inch skillet.

Preparing the sauce for our recipe for Filet Mignon with Peppercorn Cream in the same pan in which we cooked the mushrooms and steaks built layers of flavor. The browned bits left behind added valuable flavor to the sauce.

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Serves 4

To ensure even cooking, choose center-cut tenderloin steaks of a consistent size and shape and avoid pieces from the tapered end of the tenderloin.

Ingredients

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