Beef Filet is the leanest cut from the tenderloin and can be quite enjoyable, especially if prepared properly. Rib Eye steaks usually get all the fame with their marbled texture and succulent taste; however, the filet can equally be as delicious, especially if served with a tasty sauce.
Searing a filet in a hot pan is usually the cooking method, but with summer here – I thought it would be nice to use our grills and cook outside to avoid heating up the kitchen. Beef filets are easily seared in minutes and you want to make sure your grill is piping hot, so you get a crusty exterior and a pink and juicy middle.
As for the sauce, it’s a quick combination of beef stock and green peppercorns, not black peppercorns, like those in your pepper grinder. Green peppercorns are under-ripe peppercorns and are more mild in flavor, but still add enough heat to capture your attention. You can find green peppercorns in the condiments aisle of most grocery stores.
4 6-ounce beef filets
1/2 cup beef broth
2 tablespoons green peppercorns, drained
2 tablespoon butter
2 tablespoon heavy cream
salt & pepper
parsley for garnish, optional
1. Preheat gas or charcoal grill to high heat. Salt and pepper filets and oil grates of grill. Place meat on grill and sear to cook, about 4 minutes. Flip over, and cook another 4-6 minutes, depending upon how rare you like your beef. Remove from grill and let rest on a plate, cover with foil.
2. In a saute pan over medium heat, add beef broth and peppercorns. Cook for 2 minutes, add butter and juices from plate resting meat. Whisk to combine and add cream and stir. Cook for 1 minute and remove sauce from heat. Plate filets, and spoon sauce over top. Garnish with a little fresh parsley. Enjoy!