Good for:
Muscle gain
World food:
European, French, Mediterranean
Nutrition per serving
Calories (kcal)
648
Fat (g)
55.0
Carbs (g)
1.0
Protein (g)
35.0
Salt (g)
0.3
Sugar (g)
1.0
Ingredients
0.25
Cup
Black Peppercorns
4
Portions
Filet Mignon (Tenderloin) Beef Steak
0.5
tsp
Salt
1
tbsp
Butter (No salt)
1
tsp
Olive Oil
0.25
Cup
Beef Stock
1
Cup
Heavy Cream
Method
- First, season the filet mignon with salt and coat both sides with crushed peppercorns.
- Add butter and olive oil over high heat in a heavy skillet until the foam disappears from the butter.
- Carefully place the steaks in the pan, and cook until they start to become firm and are juicy in the center, about 3 minutes per side.
- Remove from heat and place on a serving plate. Cover the plate with aluminum foil.
- Using the same skillet, add the beef stock and use a whisk to stir. Scrape up any browned bits from the bottom of the skillet. Whisk in the cream, and simmer the sauce until has reduced and thickened, about 6 to 7 minutes.
- Place the steaks back to the skillet, coat them with sauce. Serve and drizzle with remaining sauce.
