About
Santa's table is getting the steakhouse treatment, and we're all here for it! Christmas Filet Mignon is a juicy, pan-seared, beefy main course that is succulent and just packed with flavor! Seasoned with cracked pepper and served up in a decadent cream sauce, this Christmas Filet Mignon is elegant and delicious; exactly what your Christmas spread needs! Happy Holidays to all!
Ingredients
- 4 (6-ounce, 1 1/2-inch-thick) filet mignon steaks
- salt, to taste
- 1/4 cup black peppercorns, coarsely crushed
- 1 teaspoon olive oil
- 1 tablespoon butter
- 1/3 cup beef broth
- 1 cup heavy cream
Directions
Step 1 -Season the filets with the salt on all sides.
Step 2 -Coat all sides of the filets with the crushed peppercorns.
Step 3 -In a heavy skillet over high heat, add the olive oil and the butter and cook, while stirring occasionally, until the butter is melted and no longer is foaming.
Step 4 -Gently add the filets to the butter mixture and cook, flipping them once, until they reach an internal temperature of 130 degrees F for medium-rare, about 3 minutes 30 seconds per side.
Step 5 -Transfer the filets to a platter and immediately cover them tightly with foil.
Step 6 -Allow the filets to rest until they come up to an internal temperature of 135 degrees F for medium-rare, about 6-7 minutes.
Step 7 -In the same skillet used to cook the filets over medium heat, add the beef broth and using a wooden spoon, scrape the bottom of the pan to release the browned bits.
Step 8 -Add the heavy cream to the beef broth and whisk to combine.
Step 9 -Allow the beef broth mixture to simmer, while whisking occasionally, until it is reduced and thickened into a sauce, about 6-7 minutes.
Step 10 -Serve the filets with the sauce.
