Filet Mignons with a Brandy Pepper Cream Sauce

Happy Friday, Friends!! Saw this in my new Allrecipes mag., and it looked and sounded wonderful!
(serves 4)

1&1/2 T. coarsely crushed black peppercorns (in either a mortar and pestle, or ziplock bag with
     a rolling pin*)
4 1" thick beef tenderloins (filet mignons), about 6 oz. each
1&1/2 t. kosher* salt
2 T. Kerrygold* butter
1 t. EVOO
1/4 cup finely chopped shallots (about 1 shallot)
1/2 cup brandy
1/3 cup reduced-sodium beef broth
1 cup heavy cream

Put crushed peppercorns in a shallow bowl. Sprinkle steaks on both sides with salt and dredge both sides in peppercorns. Melt 1 T. butter with oil over med.-high heat in a large, heavy skillet (not nonstick - pref. cast iron*) until foam dissipates. Cook steaks until an instant-read thermometer inserted into center registers 125 for medium rare, about 3 min. per side. Transfer steaks to a platter and cover loosely with foil (do not clean skillet). Melt remaining 1 T. butter in skillet over med. heat. Cook shallot, stirring, until softened, about 1 min. Carefully pour in brandy (alcohol may ignite, so stand back, and be ready to cover the skillet with a lid to extinguish any flames). Cook brandy over med.-high heat, scraping up any browned bits from bottom of skillet, until reduced to a glaze, about 1 min. Add broth and cook 1 min. Add cream and cook, stirring occasionally, until thickened and reduced to about 1 cup, 6-7 min. Add any juices that have accumulated on platter, and bring mixture to a boil, whisking. Return steaks to skillet, turn to coat, and serve with remaining sauce.

"God is a work to make us who He intends us to be."

Have FUN out there today, and do someone a favor - with no thanks of "thanks"!!

Love,

Machete Milletti

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