Filet Mignon and Peppercorn Sauce
Filet Mignon and Peppercorn Sauce
  • 30 min
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings

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Ingredients
Tenderloin Steaks and Peppercorn Sauce:
  • 4 Omaha Steaks Filet Mignons
  • Vegetable oil spray
  • 1/2 teaspoon black peppercorns, coarsely crushed
Peppercorn Sauce:
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 14-ounce can fat-free, no-salt-added beef broth
  • 1 small bay leaf
  • 1/8 teaspoon dried thyme, crumbled
  • 1/3 cup dry red wine (regular or nonalcoholic)
  • 1/4 teaspoon black peppercorns, coarsely crushed
Preparation
  1. Put the cornstarch into a cup. Add the water, stirring to dissolve.
  2. In a medium saucepan, whisk together the cornstarch mixture and the broth.
  3. Bring to a broil over high heat; cook until slightly thickened, stirring occasionally.
  4. Stir in the bay leaf and thyme.
  5. Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup.
  6. Stir in the wine and peppercorns.
  7. Reduce the heat and simmer for 5 minutes.
  8. Remove the bay leaf.

Recipe and Photo courtesy of The Beef Checkoff
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