This clip was already been posted on the site when we first started, but since there is a good chance many of our newer viewers have not seen it, I decided to re-run it today. It’s probably the dish I’ve gotten the most emails about and also lots of comments on YouTube. It’s very simple, and makes for a fantastic “special occasion” dinner.
We’ve streamlined this steakhouse classic to work for the home chef. If you can find veal stock, or even demi-glace, you can use that instead of the beef stock I used in the clip. Either way, it will produce a delicious, rich pan sauce perfect for a couple tender, medium-rare filet mignons. Also, many Chefs use a combination of black and green peppercorns. So if you can get them, go ahead and add a teaspoon of crushed green peppercorns to the sauce when you add the stock and it will be even more authentic.
Speaking of old clips, if you not happy with your mashed potatoes, check out that clip on the site and watch how to make great mashers every time.
2 Filet Mignon (Beef Tenderloin, about 8 oz. each)
3/4 cup Veal Stock or Beef Stock/Broth
1/3 Cognac or Brandy
1/3 Heavy Cream
Cracked Black Pepper