Filetto al Pepe Verde

Filetto al Pepe Verde ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium, finely minced shallot
• 1 tbsp, in brine, drained green peppercorns
• 0.25 cup brandy or cognac
• 0.5 cup beef broth
• 0.5 cup heavy cream
• 0.5 tsp Dijon mustard
• 1 tbsp, chopped, for garni fresh parsley

How to make Filetto al Pepe Verde

1. Pat the 2 filet mignon steaks dry with paper towels and season generously on all sides with 1 tsp kosher salt and 0.5 tsp black pepper. Allowing them to come to room temperature for 20 minutes before cooking can help ensure more even cooking.
2. Heat 1 tbsp olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Add the seasoned steaks and sear for 3-5 minutes per side for medium-rare, or until a deep brown crust forms. Adjust cooking time for desired doneness.
3. Remove the steaks from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for at least 5-7 minutes while you prepare the sauce. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Reduce the heat to medium-low. Add 2 tbsp butter to the same skillet, scraping up any browned bits from the bottom. Once melted, add the 1 finely minced shallot and sauté for 2-3 minutes until softened and translucent.
5. Stir in the 1 tbsp drained and lightly crushed green peppercorns. Pour in 0.25 cup brandy (or cognac) and carefully ignite it with a long match or lighter if desired (flambéing adds depth of flavor; if not flambéing, allow it to simmer vigorously for 1 minute). Cook until the alcohol has mostly evaporated, about 1-2 minutes.
6. Add 0.5 cup beef broth and bring to a simmer, scraping any remaining fond from the bottom of the pan. Let it reduce by about one-third, which will take 3-4 minutes, concentrating the flavors.
7. Pour in 0.5 cup heavy cream and stir in 0.5 tsp Dijon mustard. Continue to simmer gently, stirring occasionally, until the sauce thickens to your desired consistency, usually 3-5 minutes. Taste and adjust seasoning with salt and pepper if needed.
8. Place the rested steaks back into the skillet with the sauce for 30 seconds to rewarm, turning to coat them in the sauce. Alternatively, slice the steaks and spoon the sauce over them.
9. Serve immediately, garnished with 1 tbsp chopped fresh parsley. This dish pairs wonderfully with roasted potatoes or creamy polenta.

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