Recipes

Signature Series Wine Club

Filet Mignon with Green Peppercorn Sauce

Filet Mignon with Green Peppercorn Sauce

"The spiciness of the peppercorns alongside the lusciousness of the creamy sauce brings out the deep flavors in our Zin which is always a good wine to choose when serving steaks," says Cherie Hughes, Proprietor of Hughes Family Vineyards. Chili and Zin are perfect together so pair this recipe with the Hughes 2008 Wild Turkey Zinfandel and enjoy.

Ingredients

  • 1 14 oz. can beef broth

  • 3 Tbsp butter

  • 4 Filet Mignon steaks

  • 1/4 cup shallots chopped

  • 2 Tbsp green peppercorns (drained)

  • 1 cup cream

  • 2 Tbsp Cognac or brandy

1. Boil broth in pan to reduce by half (about 6 minutes). Meanwhile, melt butter in skillet, season steaks with salt and pepper, and cook over medium high heat about 4-5 minutes per side (depending on thickness of steaks) until medium rare (140 degrees).

2. Remove steaks to a plate (they will continue to cook), and without cleaning skillet, add chopped shallots and green peppercorns to the skillet and sauté for 2 minutes scraping bottom of pan. Lower heat and add reduced beef stock, cream, and Cognac. Simmer sauce until it thickens – about 5 minutes. Be patient and let sauce cook down.

3. Spoon sauce over steaks and serve. (Hint: try adding a little cream to your chili just before serving to take it to a new level.)

Serves 4.

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