How to Make How To Cook Bacon Wrapped Filet Mignon In Oven

Filet Mignons With Pepper Cream Sauce

Take the filets out of the refrigerator about one hour before cooking to allow them to come up to room temperature.

Recipe Summary Filet Mignons With Pepper Cream Sauce

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Ingredients | How To Cook Bacon Wrapped Filet Mignon In Oven

¼ cup coarsely crushed black peppercorns

4 (6 ounce) 1 1/2 inch thick filet mignon steaks

salt to taste

1 tablespoon butter

1 teaspoon olive oil

⅓ cup beef broth

1 cup heavy cream

Directions

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

To save money, purchase a whole tenderloin and slice the steaks yourself.

Info | How To Cook Bacon Wrapped Filet Mignon In Oven

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Filet Mignons With Pepper Cream Sauce

World Cuisine Recipes, European, French,

Images of How To Cook Bacon Wrapped Filet Mignon In Oven

How To Cook Bacon Wrapped Filet Mignon In Oven - The tenderloin could be called dainty because it is heat a frying pan up to medium on the stove while heating the oven up to 400 degrees f.