Name: Filet Mignon au Poivre Vert
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pieces Filet mignon steaks (1.5 inch thick); 1 tbsp Olive oil; 1 tbsp Unsalted butter; 1 whole Shallot (minced); 0.25 cups Cognac or Brandy; 0.5 cups Beef broth; 0.5 cups Heavy cream; 1 tbsp Green peppercorns (in brine); 0.5 tsp Salt; 0.5 tsp Black pepper

DinnerHigh-ProteinKeto

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Filet mignon steaks (1.5 inch thick)	2 pieces	0	0g	0g	0g
Olive oil	1 tbsp	62	0g	0g	7g
Unsalted butter	1 tbsp	51	0g	0g	6g
Shallot (minced)	1 whole	9	0g	2g	0g
Cognac or Brandy	0.25 cups	70	0g	0g	0g
Beef broth	0.5 cups	4	1g	0g	0g
Heavy cream	0.5 cups	203	2g	2g	22g
Green peppercorns (in brine)	1 tbsp	3	0g	1g	0g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Filet mignon steaks (1.5 inch thick)	2 pieces	0	0g	0g	0g
Olive oil	1 tbsp	62	0g	0g	7g
Unsalted butter	1 tbsp	51	0g	0g	6g
Shallot (minced)	1 whole	9	0g	2g	0g
Cognac or Brandy	0.25 cups	70	0g	0g	0g
Beef broth	0.5 cups	4	1g	0g	0g
Heavy cream	0.5 cups	203	2g	2g	22g
Green peppercorns (in brine)	1 tbsp	3	0g	1g	0g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g

Directions

Step 1
Pat steaks very dry and season generously with salt and black pepper.
Step 2
Heat olive oil in a heavy-bottomed skillet (cast iron preferred) over medium-high heat until shimmering. Add steaks and sear for 3-5 minutes per side for medium-rare, or to desired doneness. Reduce heat slightly during cooking to avoid burning.
Step 3
Remove steaks from skillet and tent with foil to rest. Add butter to the skillet. Sauté minced shallot until softened, about 2 minutes.
Step 4
Deglaze with Cognac, scraping up any browned bits from the bottom of the pan. Cook until almost evaporated. Add beef broth and simmer for 2 minutes.
Step 5
Stir in heavy cream and green peppercorns (crushed lightly if desired). Simmer gently for 3-5 minutes until the sauce thickens slightly. Taste and adjust seasoning.
Step 6
Slice rested steaks or serve whole. Spoon the warm green peppercorn sauce generously over the steaks. Serve immediately with mashed potatoes or roasted asparagus.