Recreate the steakhouse at home, with this classic French dish that pairs lean beef filet with a creamy, peppered pan sauce for a delicious meal any day of the week. Pair with your favorite wine and salad to complete the meal.
Ingredients:
- 2 beef Tenderloin Steaks, cut 1-inch thick (about 6 oz each)
- 1 tablespoon salt
- 2 tablespoons + 1-1/2 teaspoons cracked black pepper, divided
- 1/4 cup butter
- 3 cloves crushed garlic
- 3 sprigs fresh thyme
- 1/4 cup minced shallots
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1 tablespoon demi-glace or beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
Cooking:
- Season steaks with salt; press top of filets in 2 tablespoons cracked pepper, pressing evenly onto top of the steak.
- Heat large cast-iron skillet over medium heat until hot. Place steaks, peppercorn side down, in skillet turning until seared on all sides. Add 2 tablespoons butter, garlic and thyme. Cook, spooning steaks with butter, 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.
- Add shallots; cook 2 minutes or until softened, stirring occasionally. Add brandy; cook 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved.
- Stir in cream, demi-glace, Worcestershire sauce, mustard and remaining 1-1/2 teaspoons cracked peppercorns. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl remaining 2 tablespoons of butter into sauce. Spoon sauce over warmed steaks.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
Nutrition:
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 ounces steak with sauce: 369 Calories; 243 Calories from fat; 27g Total Fat (16 g Saturated Fat; 1.1 g Trans Fat; 1.3 g Polyunsaturated Fat; 8.1 g Monounsaturated Fat;) 115 mg Cholesterol; 1874 mg Sodium; 6.3 g Total Carbohydrate; 1.3 g Dietary Fiber; 2.1 g Total Sugars; 19 g Protein; 0 g Added Sugars; 61.1 mg Calcium; 2.8 mg Iron; 372 mg Potassium; 0.5 mcg Vitamin D; 0.3 mg Riboflavin; 7.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 196 mg Phosphorus; 2.8 mg Zinc; 17 mcg Selenium; 70.4 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.
“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”
