Filet Mignon with Peppercorn Sauce
2 4-ounce filet mignons
2 tablespoons chopped shallots
2 tablespoon butter
2 tablespoons Dijon mustard
2 tablespoons green peppercorns slightly crushed
1/2 cup of Madeira
1/2 - 3/4 cup heavy cream
Heat a small skillet on high. When hot add the butter. Swirl butter in skillet
to melt. Add filets and sauti until seared brown on both sides (4 - 5 minutes
per side for 3/4 inch thickness, medium rare). Remove filets to a plate and tent
with foil. Add shallots and mustard, and sauti 1 minute, do not brown.
Deglaze pan with Madeira. Reduce heat to medium low and add heavy cream. Heat
for 1 minute, add peppercorns. Crush peppercorns gently with back of a wooden
spoon to release flavor. Season to taste with salt and white pepper.
Raise heat and cook until just thickened. Serve filets with sauce spooned over
top and garnish with sautied mushroom caps. Serve with new potatoes roasted with
rosemary, garlic and parsley, and buttered baby carrots.