Grilled Filet Mignon With Peppercorn Sauce at Evelyn Mary blog

Grilled Filet Mignon With Peppercorn Sauce. Season the steaks all over with the crushed peppercorns and salt, pressing to make sure the seasoning adheres. Place the steaks on the hot grill grates over direct heat. Crumble in the beef bouillon cube. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Add the cognac carefully, as it could flame up. Set the filets to the side to rest, and drain the excess butter/fat from the pan. Preheat the oven to 250°. Then add the dijon mustard to the skillet and whisk it around a bit. Allow it to melt, over high heat on top of the stove, and use a spoon to baste the filets in melted butter for about 30 more seconds. Place the peppercorns into a shallow bowl. Set the pan back on the heat. 1/3 cup brandy or cognac. Add oil to the skillet. In a large stainless steel or cast iron skillet, heat the oil.

In a large stainless steel or cast iron skillet, heat the oil. Preheat the oven to 250°. Season the steaks all over with the crushed peppercorns and salt, pressing to make sure the seasoning adheres. Set the filets to the side to rest, and drain the excess butter/fat from the pan. Crumble in the beef bouillon cube. Place the steaks on the hot grill grates over direct heat. Add the cognac carefully, as it could flame up. Allow it to melt, over high heat on top of the stove, and use a spoon to baste the filets in melted butter for about 30 more seconds. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Then add the dijon mustard to the skillet and whisk it around a bit.

Filet Mignon with Cognac Peppercorn Sauce 2 Sisters Recipes by Anna

Grilled Filet Mignon With Peppercorn Sauce Crumble in the beef bouillon cube. Set the pan back on the heat. Season the steaks all over with the crushed peppercorns and salt, pressing to make sure the seasoning adheres. Allow it to melt, over high heat on top of the stove, and use a spoon to baste the filets in melted butter for about 30 more seconds. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Place the steaks on the hot grill grates over direct heat. Preheat the oven to 250°. Set the filets to the side to rest, and drain the excess butter/fat from the pan. Then add the dijon mustard to the skillet and whisk it around a bit. In a large stainless steel or cast iron skillet, heat the oil. Add the cognac carefully, as it could flame up. 1/3 cup brandy or cognac. Crumble in the beef bouillon cube. Add oil to the skillet. Place the peppercorns into a shallow bowl.