Christmas Filet Mignon

Time :15

Yield :4 servings

Recipe Background

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

Season the filets with the salt on all sides.
Coat all sides of the filets with the crushed peppercorns.
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.
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.
Transfer the filets to a platter and immediately cover them tightly with foil.
Allow the filets to rest until they come up to an internal temperature of 135 degrees F for medium-rare, about 6-7 minutes.
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.
Add the heavy cream to the beef broth and whisk to combine.
Allow the beef broth mixture to simmer, while whisking occasionally, until it is reduced and thickened into a sauce, about 6-7 minutes.
Serve the filets with the sauce.