Holland American Line's Grilled Filet Mignon Pepper Steaks

[EggDropErin]

This is courtesy of Porthole Magazine. Enjoy! :)

 

 

 

 

 

 

Holland American Line's Grilled Filet Mignon Pepper Steaks with Green Peppercorn Sauce

 

Ingredients:

 

 

4 (6- to 8-oz) filet mignon steaks (each about an inch thick)

4 tablespoons dried green peppercorns*

2 tablespoons black peppercorns

2 tablespoons Dijon mustard

1 tablespoon unsalted butter

1 onion, finely chopped

3 tablespoons cognac or brandy

½ cup beef or veal demi-glace **

½ cup whipping cream

Salt

 

Preparation

 

Wipe steaks with damp cloth. In mortar and pestle, coarsely crush 2 tablespoons of dried green peppercorns and all of the black peppercorns (or, place them in a cloth and crush with a rolling pin). Rub one side of each steak with mustard. Press mustard-side of steaks firmly into peppercorn mixture. Cover steaks with plastic wrap and let marinate for 30 minutes.

 

Meanwhile, soak the remaining 2 tablespoons of green peppercorns in warm water until plump; drain and set aside. Melt butter in skillet over medium-high heat. Add onions and soaked green peppercorns and sauté for two minutes. Add cognac and cook, stirring until almost evaporated.

Add demi-glace and cream and simmer until mixture thickens to sauce consistency and coats the back of a spoon (about six minutes). Season sauce with salt; reserve, and keep warm. (Sauce can be prepared one day ahead. Cover and refrigerate. Bring to a simmer before using).

 

Prepare grill (medium-high heat) or preheat broiler. Season steaks generously with salt. Starting peppercorn-side down, grill or broil steaks to desired doneness, about three to four minutes per side for medium-rare. Transfer steaks to plates. Spoon green peppercorn around steaks. Serve with creamed spinach and potatoes gratinee, if desired.

 

 

Notes

 

 

*Dried green peppercorns are available at specialty food shops or from mail-order spice houses. If you cannot find them, rub steaks with crushed black peppercorns only. For the sauce, you may use canned green peppercorns packed in brine; drain before using and store any unused portion for up to a month, well-covered, in the refrigerator.

 

 

**Demi-glace is a thick glaze made from reducing brown sauce with beef or veal stock and Madeira or sherry. It can take a home cook up to two days to make from scratch. Demi-glace is available from several online manufacturers, or in specialty food shops. The strength of purchased demi-glace can vary; follow manufacturer's instructions when using.