Geoffrey prepares the perfect main course for a dinner party with filet mignon steaks that are coated in pepper, seared and then served with a creamy pan sauce!
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Pan-roasted filet mignon with green peppercorns
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 minutes
Active: 30 min
Yield: 4 servings

Ingredients

Four 150 gram filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, finely chopped
2 tablespoons green peppercorns in brine, drained
2 ounces of brandy
3/4 cup beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar

Directions

Sprinkle the steaks generously with salt on both sides. Press the top and bottom of the steaks into the peppercorns, creating a crust on each side.

Heat 2 tablespoons oil in a large, heavy skillet or cast-iron pan over medium-high heat until very hot. Add the steaks and cook for 3 to 4 minutes on each side. Cook until internal temperature is approximately 125 degrees F for medium-rare. Remove the steaks from the pan and let them rest.

In the same pan the steaks were cooked, add the shallots along with the remaining tablespoon of oil and the green peppercorns and turn the heat up to medium. Cook until the shallots are soft and lightly browned, 2 to 3 minutes.

Turn off the heat, add the cognac and turn the heat up to medium. Boil for 1 minute. Add the beef broth and cream and reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt if necessary.

Turn off the heat. Stir in the butter and melt, stirring frequently. Return the steaks to the pan and brush with the sauce. Sprinkle with the parsley and a dash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, spoon the sauce over them and serve.

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Geoffrey Zakarian's Pan-Roasted Filet Mignon The Kitchen Food Network
https://www.youtube.com/watch?v_hSj1g62mNg

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