Filet Mignon with Peppercorn Sauce

Ainekset

2 tbsp peppercorn medley, crushed

2 tbsp butter

½ cup beef broth

¾ cup heavy whipping cream

Ohjeet

After cooking filet mignon, use the same skillet to melt the butter. Scrape up any leftover cooking bits as the butter melts, stirring them into the butter.

Add peppercorns, stirring them into the butter for one minute.

Slowly add beef broth to the pan. Stir, and bring to a boil for 2 minutes.

Stir in the cream; let boil for 1 minute, stirring continuously. Reduce heat to low, and simmer for another 5-7 minutes.

Remove the pan from heat and allow the sauce to rest for 1-2 minutes until thickened.