4 - 8 ounce fillet mignon,
2 tablespoon diced shallots,
1 teaspoon minced garlic,
1 tablespoon cracked peppercorns,
4 tablespoon brandy,
1/2 cup heavy cream,
1/2 cup demi-glace,
1 tablespoon butter,
salt to taste.
Recipe: Season the fillet mignon and broil them to the desired doneness. In the mean time, heat the butter in a skillet and saute the shallots and garlic until soft.
Deglaze with the brandy, but make sure to keep your face away from the skillet in case it catches fire. Add the peppercorns, cream and demi-glace and reduce the sauce. Finish the fillet mignon in the skillet with the sauce for 1-2 minutes and serve with the peppercorn and brandy sauce on top. Tip: Check my recipe for Fillet Mignon Gorgonzola to see the photo with my suggested presentation for this recipe.
