Grilled Peppered Filets with Brandy Peppercorn Sauce
A steakhouse-worthy, flavor-packed grilled peppered filets with a savory brandy-peppercorn sauce recipe.
Servings: 4 people
Ingredients
Grilled Peppered Filets
- 4 6 oz. Omaha Steaks Butcher's Cut Filet Mignons
- 1 tablespoon Dijon mustard
- 3 tablespoons freshly cracked black peppercorns
- 1 tablespoon freshly cracked red peppercorns
- 1/2 tablespoon kosher salt
Brandy-Peppercorn Sauce
- 3 cups pinot noir, cabernet sauvignon, or your favorite robust red wine
- 3 tablespoons butter, divided
- 2 shallots, minced
- 1/2 tablespoon freshly crushed black peppercorns
- 1/2 cup brandy
- 1/2 cup heavy cream
- 1/2 cup beef stock
- Salt
Instructions
Brandy-Peppercorn Sauce
- Pour wine into nonreactive saucepan and bring to a boil.
- Reduce over medium-high heat for about 20 minutes until about 1/2 cup remains.
- Heat 2 tablespoons butter in small heavy saucepan and sauté shallots and peppercorns over medium heat for 2 minutes.
- Add brandy, carefully ignite, and let flame for 3 to 4 minutes, until alcohol is burned off.
- Continue cooking 2 to 3 minutes, until pan is almost dry; add cream, increase heat to medium-high, and cook 3 minutes.
- Stir in reduced wine and cook over medium heat for 10 more minutes.
- Stir in remaining 1 tablespoon of butter, season with salt, and simmer about 10minutes, until 1 cup remains.
Grilled Peppered Filets
- Bring thawed filets to room temperature and brush both sides with mustard.
- Combine black and red peppercorns and salt on plate and roll filets in mixture, pressing to coat each side well.
- Grill the filets over direct medium-high heat about 5 minutes per side for medium-rare, 6 to 7 minutes for medium, or to different desired doneness using a meat thermometer.
- Spoon warm brandy-peppercorn sauce over filets before serving.