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Peppered Filets Mignon with Sherry and Raisins Recipe

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This recipe for Peppered Filets Mignon with Sherry and Raisins, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


2 T. whole black peppercorns
2 T. whole white peppercorns
6 filet mignon steaks, about 6 oz. each
Kosher salt
2 T. canola or safflower oil
1 c. dry sherry
1 c. beef stock
1/2 c. golden raisins
3 T. unsalted butter cut into small pieces

Crack peppercorns in a baggie tapping lightly with bottom of
heavy saucepan. Sprinkle both sides of each filet with
peppers to coat.
Over high heat, heat heavy skillet large enough to hold all
steaks without crowding. Add the oil and as soon as you see
the slightest wisps of smoke carefully add the steaks. Cook
the steaks undisturbed for 4 minutes, then carefully turn them
over and cook 4 minutes more for medium-rare. Transfer
steaks to heated platter and cover with foil to keep warm while
making sauce.

Pour off excess fat from the skillet and return it to high heat.
Add sherry (I buy it at liquor store - not grocery store sherry),
stir and scrape with wooden spoon to deglaze the pan
deposits and boil until it reduces to about half its original
volume, 4 to 5 minutes. Add the stock and raisins and
continue boiling until the liquid reduces by half again 4 to 5
minutes more. A piece at a time whisk in the butter to form a
thick, glossy sauce, Adjust the seasoning to taste with a little
Add any juices that have collected on the platter to the sauce.
Serve steaks on warmed plates and top with sauce.

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