Cast-Iron Steak Au Poivre (Filet Mignon)

This classic peppercorn sauce, traditionally made with green peppercorns, pairs well with grilled Beef Strip Steaks or your favorite cut of beef. Serve with your favorite veggies to complete the meal.

INGREDIENTS:

• 2 beef Tenderloin "Filet Mignon" Steaks (about 6 to 8 oz each)
• 1 tablespoon salt
• 2 tablespoons + 1-1/2 teaspoons cracked black pepper, divided
• 1/4 cup butter
• 3 cloves crushed garlic
• 3 sprigs fresh thyme
• 1/4 cup minced shallots
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 tablespoon demi-glace or beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon-style mustard

COOKING:

1. Season steaks with salt; press top of filets in 2 tablespoons cracked pepper, pressing evenly onto top of the steak.
    
2. Heat large cast-iron skillet over medium heat until hot. Place steaks, peppercorn side down, in skillet turning until seared on all sides. Add 2 tablespoons butter, garlic and thyme. Cook, spooning steaks with butter, 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.
    
3. Add shallots; cook 2 minutes or until softened, stirring occasionally. Add brandy; cook 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved.
    
4. Stir in cream, demi-glace, Worcestershire sauce, mustard and remaining 1-1/2 teaspoons cracked peppercorns. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl remaining 2 tablespoons of butter into sauce. Spoon sauce over warmed steaks.
   
   Courtesy of beefitswhatsfordinner. — Visit beefitswhatsfordinner for safe handling tips, and nutrition information.