Filet Mignon with Green Peppercorn Cream Sauce

Recipe courtesy of The Rosewood Country Inn
Bradford, NH

Filet Mignon with Green Peppercorn Cream Sauce

1 3/4 cups beef broth
Butter
4 (6-8 oz) filet mignon steak, each about 1 inch thick
1/4 cup chopped shallots
1 cup whipping cream
3 Tbsp brandy or Cognac
2 Tbsp drained green peppercorns in brine
Pepper to taste

Boil broth in a small saucepan until reduced to 3/4 cup, about 7
minutes. Melt butter in a large heavy skillet over medium-high heat.
Season steaks with salt and pepper. Cook steaks to desired doneness,
about 4 minutes per side for medium-rare. Transfer steaks to plate.

In same skillet, add chopped shallots and saute 2 minutes. Remove from
heat, add reduced beef stock, cream, brandy and green peppercorns.
Boil until mixture thickens to sauce consistency, about 6 minutes.
Season sauce to taste with pepper. Spoon sauce over steaks and serve.

Yield: 4 servings