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Filet mignon with peppercorn sauce


5 minutes


6 to 7 minutes



Filet mignon with peppercorn sauce
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15 ml (1 tbsp.) 4-peppercorn blend (black, white, pink, green)
1 large French shallot, thinly sliced
1 garlic clove, minced
250 ml (1 cup) white wine
60 ml (1/4 cup) cognac or brandy
300 ml (1 1/4 cup) demi-glace (or 600 ml [2 1/2 cups]) veal stock, reduced by half
Sea salt
125 ml (1/2 cup) 35% cooking cream


4 beef tenderloins, about 150 g (5 oz.) each
15 ml (1 tbsp.) vegetable oil
15 ml (1 tbsp.) butter
Freshly ground black pepper


  1. Preheat the oven to 80°C (180°F).
  2. Place the 4-pepper blend in a skillet on a work surface.
  3. Using the bottom of a saucepan, crush the peppercorns until they’re coarsely ground.
  4. In a saucepan, mix together the pepper, shallot, garlic and white wine.
  5. Reduce over medium-high heat until almost no liquid is left.
  6. Add the cognac or brandy and flambé.
  7. Add the demi-glace and a pinch of salt.
  8. Simmer over medium heat for 5 to 10 minutes, stirring occasionally.
  9. Add the cream and stir. Adjust the seasoning if needed.
  10. Set aside and keep warm.
  11. In a skillet, heat the oil and butter over medium-high heat.
  12. Season the tenderloins with salt and pepper.
  13. Once the butter foams, sear the meat on both sides.
  14. Reduce the heat and cook over medium heat for 3 to 4 minutes on each side for rare.
  15. Remove from the heat and let rest in the oven for 5 minutes.
  16. Place the tenderloins on serving plates. Top with sauce.
  17. Serve with hash brown potatoes and steamed vegetables.

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