Filet Mignon with Peppercorn Cream
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Appears in Cook's Country October/November 2008
To dress these tender steaks and complete our 30-minute supper, we turned to our pantry for a deliciously simple sauce.
WHY THIS RECIPE WORKS
A traditional skillet, not nonstick, produced a superior sear. It was also important to use a pan large enough to accommodate the steaks without them touching. In the past, we have found that four steaks can usually fit into a 12-inch skill...
