Filet mignon with peppercorn-mustard sauce
Posted January 15, 2006 by
Prep Time 15 min Cook Time 20 min Ready Time 35 min Servings: 4 servings


  • 4 piece 4-oz beef tenderloin steak
  • 1/4 teaspoon black pepper coarsely ground
  • 1/2 cup cognac
  • 1/4 cup Dijon Mustard
  • 1/2 cup fat-free beef broth
  • 1/3 cup minced shallots
  • 1/4 teaspoon Salt
  • 1 teaspoon vegetable oil


Sprinkle steaks with salt and pepper. Heat oil in 9-inch cast-iron skillet over medium-high heat. Add steaks and cook 5 minutes on each side, or until desired degree of doneness. Remove steaks from pan and keep warm. Add shallots to pan and saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.