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Filet mignon with green peppercorn cream sauce from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • shallots
  • Cognac
  • heavy cream
  • green peppercorns in brine
  • beef fillets

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Notes about this recipe

  • Delys77 on January 10, 2014

    Pg. 378 The sauce for this is very nice. I would probably go with a touch less stock and a bit more brandy next time. Also, 1.5 tb of peppercorns might be enough as the full 2 tb might have been a bit too floral. Cooking time wise I went with Medium High Heat for about 3 minutes per side and the result was rare on 1.5 inch thick steaks.

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