Seared Steaks with Herb Peppercorn Sauce

You Will Need:

  • Meat Blend – Oregano, Thyme, Rosemary, 3 Tbsp, chopped
  • Filet Mignon Steaks, 4 each, 6-8 ounces per steak
  • Shallot, 1 each, chopped
  • Olive Oil, 1 Tbsp
  • Green Peppercorns, 1 Tbsp, drained
  • Salt, 1 Tbsp
  • Pepper, 1 tsp
  • Beef Stock, 1 cup
  • Heavy Cream, 1 Tbsp
  • Brandy, ¼ cup

Recipe Serves: 4
1. Preheat a large nonstick sauté pan over high heat. Season steaks with salt and pepper and sear 5-7 minutes on each side for medium rare
2. Remove cooked steaks and cover with foil to keep warm
3. Add olive oil and shallots to the pan and sauté over medium heat until soft, about 2 minutes. Deglaze the pan with brandy, stirring to scrape any bits off the bottom of the pan, then add the beef stock and bring mixture to a boil
4. Reduce heat to low and stir in chopped herbs and peppercorns
5. Cook until sauce is reduced by half and thickened. Turn off the heat and stir in heavy cream, then return steaks and any juices to the pan and turn to coat in the sauce.

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg