In my husband’s mind, a fillet and peppercorns make up one of the best dinners. Ever. Encrust the steak with peppercorns, or make a sauce from them, he loves it all. This time it was the latter: a fillet with a peppercorn sauce. Though I may be (only at times) a little fiery peppercorn myself, I don’t necessarily care for them in my food. I often feel they overpower the flavors of the other foods they are paired with. BUT…The Pioneer Woman made it (once again) all look so friggin delicious that I just HAD to try it. And once again she was right. (And I ADORE her for that!) Seriously, what I would give to live a bit closer to the amazing woman who loves life, cooking and butter.
But…I digress. Think Mommy, think Steak and Peppercorn Sauce. That’s where I left off.
Though I love me a good steak occasionally (after all, I married a Texan), I certainly don’t need a “slab ‘o protein” every day. So, when we do go the steak-route, it’s a good one. And thus, I decided to do it right for this one too. I bought a couple of nice Fillet Mignons, pulled the gorgeous tri-color peppercorns out of the cabinet and got cooking.
Aren’t they gorgeous?
The final result was nothing less than a big “Hallelujah” in my mouth. I have other expressions I sometimes use, but I don’t think they’re appropriate right here on the front page. Maybe some other time. Needless to say, it was a success. The steak was tender, seasoned to perfection, the peppercorn sauce complimented beautifully with a perfect balance of creaminess and peppery kick. Nothing too overpowering, just right. First you taste the creaminess of the sauce, then the full flavor of the steak, then the umpf of the peppercorns. A perfect threesome of flavors. I converted right there and then. I saw the light: peppercorns rock!
Fillet with Peppercorn Sauce
- 8 whole beef fillets or other good steaks (I used Fillet Mignon)
- lemon pepper
- seasoned salt
- freshly ground black pepper
- melted butter
- 4-6 tbsp. tri-color peppercorns
- 4 tbsp. butter
- 1 beef bouillon cube
- 4-6 tbsp. Dijon mustard
- 1 cup brandy
- 1 1/2 – 2 cups heavy cream (you can substitute half-and-half for some of the cream)
- Sprinkle both sides of the steaks with lemon pepper, seasoned salt and plenty of freshly ground black pepper.
- Grill for 2-3 minutes per side over high heat, and then a further 3-5 minutes over lower heat.
- Brush with melted butter as they cook.
- Meanwhile, make the sauce by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
- Heat a heavy ovenproof skillet over medium-high heat and melt the butter.
- Crumble in the beef bouillon cube and whisk to combine.
- Add the Dijon mustard to the skillet and whisk it around a bit.
- Pour in the brandy. Whisk the Dijon and brandy together until combined and let it bubble for about 45 seconds or so.
- Pour in the heavy cream and the crushed peppercorns.
- Whisk it all together, allowing it to bubble for a few minutes to thicken.
- Spoon it over the grilled steaks.
Time: 25 min.
(Recipe by: The Pioneer Woman)