FILET MIGNON AU POIVRE

PREP/COOK INFORMATION:
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4

INGREDIENTS

• 4 6-ounce Coleman Natural Beef filet mignons (bacon-wrapped - you can ask your butcher to do this or you can do it yourself using thick-sliced-bacon wrapped around the filet and secured with a toothpick.)
• Salt
• 1 tablespoon white peppercorns
• 1 tablespoon black peppercorns
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon olive oil
• 2 tablespoons port wine (or other dry red wine)
• 2 tablespoons beef stock
• 1/4 cup heavy cream (optional)

PREPARATION:

1. Pat the steaks dry with a paper towel and sprinkle with salt. Bring to room temperature.
2. Place the white and black peppercorns in a small plastic bag and crack with a mallet or the bottom of a pan. Rub the steaks on both sides with salt and the cracked pepper, pushing the peppercorns into the meat.
3. In a large skillet, heat 1 tablespoon of the butter and olive oil over medium-high heat. Place the steak in the pan and cook for 3 to 4 minutes per side for medium rare (adjust according to your taste).
4. Remove the steaks to a platter. Remove the bacon and discard.
5. Pour off any excess fat from the skillet and return to the heat. Add the red wine and let come to a boil while scraping the bits from the bottom of the pan. Add the beef stock and continue cooking over a medium-high heat, reducing the sauce until it is rich and syrupy. Lower the heat and blend in the cream, if desired.
6. Remove from the heat and add the other tablespoon of butter to the sauce and let it melt.

Nutritional Facts per Serving

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