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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Filet Mignon with Pepperoncini Cream Sauce Recipe

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This recipe for Filet Mignon with Pepperoncini Cream Sauce is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 (6 to 8 ounce) filet Mignon steaks (about 1" thick)
1/4 cup shallots, finely chopped
1 cup whipping cream
3 tablespoons cognac or brandy
1 tablespoon pepperoncini, finely chopped
Directions:
Directions:
Boil stock in small saucepan until reduced to 3/4 cup; about seven minutes. Meanwhile, melt butter in a large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired temperature; about four minutes per side for medium-rare. Remove steaks from skillet, and keep warm. Do not wipe down pan.

Add chopped shallots to same skillet and saute for two minutes. Remove from heat. Add reduced beef stock, whipping cream, cognac and pepperoncini. Boil until sauce thickens to sauce consistency; about six minutes. Season to taste with salt and pepper. Spoon sauce over warm steaks.
Personal Notes:
Personal Notes:
Original recipe courtesy of Lance Itkoff.

 

 

 

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