Filet Mignon with Pink and Black Peppercorns is essentially the traditional green peppercorn recipe, which I wanted to vary slightly by adding other types of pepper to give it a touch of color. It’s easy to make and quite quick, ready in just about ten minutes. If you have guests, you can prepare it in advance to serve last minute without staying too long in the kitchen. After searing it in the pan as per the recipe, place it on a plate and cover it to keep warm. Prepare the sauce, leave it on standby, and when it’s time to serve, turn on the heat and finish the cooking. If it’s a family meal, you can do everything last minute. For those like me who are lactose intolerant, it’s now possible to make this dish with lactose-free dairy ingredients, so get started right away.
If you enjoy rare adult beef, then don’t miss the upcoming recipes:
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 25 oz adult beef filet ((4 slices))
- 2 tbsp heaping of green, pink, and black peppercorns
- 1.4 oz brandy or cognac
- 2 tbsp butter
- 2 tsp heaping of mustard
- 0.8 cup heavy cream
Tools
- 1 Skillet non-stick
- 1 Paper towels
Preparation
Take the adult beef filet out of the refrigerator at least an hour before cooking, so it reaches room temperature. This avoids a thermal shock when it comes into contact with the hot pan, preventing the meat from becoming tough. Meanwhile, coarsely crush the various types of peppercorns (the original recipe calls for green peppercorns), with whatever you have at hand. After thoroughly patting the slices with paper towels to remove any moisture, roll them in the pepper while applying slight pressure to make it adhere.
In a non-stick skillet, melt the butter. When it begins to sizzle, add the filet and, keeping the heat high, sear it on both sides for two minutes each and deglaze with the brandy.
After this step, place the slices on a plate and cover them with aluminum foil to keep warm. In the same skillet, add the mustard and cream, stir to combine the ingredients with the cooking juices, and let it reduce for a few minutes. Avoid adding salt if you don’t use it much, as the mustard and pepper will be enough to season both the meat and the sauce.
At this point, without lowering the heat, return the filet to the skillet and cook for another two minutes per side.
Finally, serve the Filet Mignon with Pink and Black Peppercorns immediately, hot, and cover it with the sauce that has formed.
Tips
The filet can be stored in the refrigerator for one or two days at most, but within an airtight container.
It’s clear that once reheated, it won’t be the same, especially since it will be cooked further, losing its original state.
I would avoid freezing it, as once thawed, the flavor will definitely be different.
The best thing is to eat it right after it’s made, without leaving leftovers.
The best thing is to eat it right after it’s made, without leaving leftovers.
