Filet Mignon with Peppercorn Mustard Sauce Recipe - Allrecipes.com
Filet Mignon with Peppercorn Mustard Sauce Recipe

Filet Mignon with Peppercorn Mustard Sauce

Recipe by  

"Serve this deliciously tender steak with mashed potatoes to soak up all the sauce."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  1. Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.
Kitchen-Friendly View

Footnotes

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 279 (31% from fat); FAT 9.6g (sat 3.5g, mono 3.7g, poly 1g); PROTEIN 24g; CARB 3.8g; FIBER 0.1g; CHOL 70mg; IRON 3.3mg; SODIUM 656mg; CALC 13mg
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

Absolutely heavenly with French bread to soak up the sauce...tender and delicious. I didn't have cognac so used brandy, and it worked just fine.

 
Most Helpful Critical Review
Sep 27, 2003

Didn't care for this; the mustard flavor was too strong even though the amount was reduced. I might try the green peppercorns instead next time but I doubt I will ever make this again. Husband liked it slightly better than I did.

 

12 Ratings

Aug 08, 2003

Excellent recipe! It was so delicious ~ I used the Dijon mustard and served it with yellow rice and sugar snap peas and everyone loved it!

 
Jul 23, 2003

First, I must tell you that Michele & "dark liquor" don't get along so well. In fact I cannot smell it without getting the chills, a result of too many shots back in the day ;). Well I thought I'd give this a shot, because it was going to be cooked & well...I thought it was pretty tasty. I did use brandy (I bought a small sample), and I could taste it after a few bites. My husband tasted it and said "this is good" and normally he is not a fan of any kind of "steak sauce". Thanks CLM-

 
Nov 19, 2006

Loved it-had company over so I made double the sauce. My company thought they were at a fine resturant! Made my night

 
Apr 16, 2004

Very GOOD! Very peppery....if your a pepper fan this is wonderful!

 
Apr 21, 2003

Delicious! My new favorite low-fat recipe.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT
 
ADVERTISEMENT
Go Pro!

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.
 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States