• Fresh ground pepper
  • 2 filet mignon
  • 1 tablespoon butter
  • 1/2 tablespoon vegetable oil
  • Salt
  • Finely sliced leek (white only) or 2 green onions
  • 1 tablespoon brandy
  • 1/3 cup cream (whipping)
  • 2 teaspoons Dijon mustard
  • Parsley (optional)


Press pepper into steaks. Melt tablespoon butter with oil over high heat. Salt steaks brown one side for 2 minutes, turn, salt other side. Reduce heat to medium cook 6 minutes for rare. Keep warm. Discard drippings. Add 1/2 tablespoon butter to pan. Add leek, stir over gentle heat 1 minute. Remove heat. Add brandy, bring to a boil till reduced to glaze. Add cream, boil 1 minute, stir in mustard and any meat juices. Spoon over steaks. Garnish with parsley.

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