Filet Mignon in a Creamy Green Peppercorn Sauce

This dish, known in Italian as “fillette di manzo al pepe verde” (i.e., green peppercorn fillet of beef) is an Italian treat commonly found in Tuscany and Northern Italy. This quick and easy dish is incredibly tasty and rich. The peppercorn sauce has a unique flavor with a slight tang from the pickled peppercorns balanced with sweetness from the brandy and a rich finish from the cream.

When looking for ingredients, you may find it difficult to locate green peppercorns in brine. While this ingredient is very common in Italy, it is not so common in other regions of the world. Look in the pickled food section near the capers or in the spice aisle at your local grocery store. If you cannot locate this ingredient locally, I recommend you buy some online – this recipe is worth it!

Serve this mouthwateringly delicious entrée with a simple, light, side of green beans drizzled with olive oil. I guarantee you’ll love the sauce so much that you’ll want to put it over everything on your plate!

Servings: 4

 

Ingredients:

2 tablespoons whole green peppercorns in brine

4 fillet steaks, 6-8 ounces each

4 tablespoons butter

2 ounces brandy

3/4 cup cream

2 tablespoons Dijon mustard

Salt and pepper to taste

 

Directions:

Drain the peppercorns and smash some of the grains. The more you crush the peppercorns, the stronger your sauce will taste. Press the crushed peppercorns into both sides of the fillet steaks.

Heat a skillet and melt the butter over medium-high heat. Add the fillet steaks. Continue to cook the steaks in the butter until they are medium rare, approximately five minutes per side.

Remove the fillets from the skillet and keep warm.

Deglaze the skillet by pouring the brandy in, then mix well. Add any leftover peppercorns that did not originally stick to the steaks to the skillet. Add the cream and mustard and stir well. Add salt and pepper to taste. The sauce will thicken quickly.

Once thickened to a desired consistency, bring the fillets back to the skillet, coat them well with the sauce, and serve.

*Picture courtesy of http://www.seriouseats.com

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