Christmas Eve and Filet Mignon

Merry Christmas Eve! On the menu tonight: 

Filet Mignon with Shallot Pepper Cream Sauce

·         1/4 cup coarsely crushed black peppercorns

·         4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick (salt to taste)

·         2 tablespoons butter

·         1 teaspoon olive oil

·         1-2 shallots, finely chopped

·         ½ cup beef broth

·         ½  cup heavy cream

Preheat an oven to 275F.

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Place the filets on a cutting board or dish and cover with foil. Let the filets sit at room temperature for 45-60 minutes.

After the filets have warmed, place them in a pan and put the pan in the pre-heated oven. Cook the filets until they have reached an internal temperature of 95F (12-15 minutes). Once the filets have reached an internal temperature of 95F, take the filets out of the oven.

Melt the butter with the olive oil over high heat in a non-stick pan until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). When the filets are done to your liking, remove them from the pan and cover tightly with foil.

Served with this! Cheers!