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October 21, 2021

Geoffrey prepares the perfect main dish for a dinner party with filet mignon steaks that are crusted with pepper, seared, 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 min
Active: 30 min
Yield: 4 servings

Ingredients

Four 6-ounce 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, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
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 bottoms of the steaks into the peppercorns to crust on each side.

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

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

Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.

Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

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Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
youtube.com/watch?v=_hSj1g62mNg

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