Filet mignon and peppercorn cream sauce
|20 minutes||Two hours||Two hours and 20 minutes||2 servings|
|Olive oil||1 tbsp|
|Filet mignon||16 oz|
|Kosher salt||1 tbsp|
|Black pepper||2 tbsp|
|Green peppercorns||1 tbsp|
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.
- Coat sides in salt, pepper, and coarse-ground green peppercorns.
- In a medium skillet over medium heat, melt 1 tbsp of butter and olive oil.
- As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.
- For medium-rare, cook for three minutes on each side.
- Once done, remove the steaks to a plate, tent with foil and set aside to rest.
- Add 1/3 cup cognac to de-glaze the pan.
- Add the cream and simmer on low heat.
- Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.
- Add a teaspoon of cognac, some whole green peppercorns, and season with salt and pepper to taste.
- For the potatoes- peel and dice to one-inch cubes.
- Toss with olive oil, salt, pepper, and tarragon.
- Roast in oven at 425F for 15-20 minutes.
- To finish- pan fry in butter for 10 minutes.
- Serve rested steaks with cream sauce and double-cooked potatoes.
- Fight to the death over the remaining sauce.
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