| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 8 whole beef fillets or other good steaks
- Lemon pepper
- Seasoned salt
- Freshly ground black pepper
- Melted butter
- 4 to 6 tablespoons tri-color peppercorns, crushed
- 4 tablespoons butter
- 1 beef bouillon cube
- 4 to 6 tablespoons Dijon mustard
- 1 cup brandy
- 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)
Instructions
- For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
- Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
- Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1316 |
| Total Fat | 92 g |
| Saturated Fat | 42 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 95 g |
| Cholesterol | 337 mg |
| Sodium | 1336 mg |
Reviews
I only made the peppercorn sauce. Had never tried this before, thought it would be too spicy but had great mash potatoes, steak and wanted some sauce. Love Ree’s recipes so gave it a try. Not only was it easy and quick – it was good. I did add some sautéed onions, garlic and capers.
Can you 1/2 instead of whipping cream?….
Takes a minute to get through all of the reviews detailing changes people elect to make rather than making it as is with results. At any rate, made this multiple times as written and its a winner!!!
I made it for the first time. I love it. Will be making it again. Thank you, Ree for sharing the recipe. I used
Whiskey. Didn’t use much. I used about a 1/4 cup. That was plenty. I think I will try it without the peppercorn.
Whiskey. Didn’t use much. I used about a 1/4 cup. That was plenty. I think I will try it without the peppercorn.
What a fabulously decadent sauce! My recommendation is that the sauce be prepared in a skillet, rather than a sauce pan because it has greater surface area. I made mine in the same skillet that I cooked the steaks in. After removing the steaks to rest, add brandy to the skillet over medium high heat to deglaze the pan and reduce the brandy. Let the brandy simmer for a couple of minutes, then add the bouillon mixing until dissolved, then add the butter and let it melt completely. Next add the Dijon whisking to mix thoroughly, then slowly add the cream and lastly add the peppercorns. We used the crushed whole peppercorns and found ourselves picking them out—next time I’m going to just use fresh ground coarse pepper.
Great except too much brandy. I would cut in half next time.
I have made this recipe many times for friends and have been asked for the recipe every time. I will admit that I’ve had to remake it on several occasions because I didn’t cook down the brandy enough. This is my go to sauce when I cook filet mignon. I encourage anyone who did not have success with this recipe to try it again.
I’ve found that people either love whiskey or wine sauces or they hate it. There doesn’t seem to be a middle ground. If you go out to eat and never order your steak accompanied by a whiskey or wine sauce, then don’t try making one at home to serve with your filet. Just serve it naked or with Au jus on the side. I never add it over steak to my guests, I serve it in a small bowl on the side. That gives guests the choice of “with or without” sauce. Personally I love it.
I used the trader joe’s grinder with the rainbow pepper, I didnt’ use bouillon…I used some boxed beef broth. This dish was so rich and so amazing, a great way to WOW people you love with. I even poured the sauce over brussel sprouts. The sauce is just so good!!!!! So happy I purchased cast iron skillets, cause they worked out great for the meat.
I served this sauce over filet last night. It was fabulous!! I used Better Than Bouillon and dry sherry. This is a keeper! I put in the peppercorns and let it reduce for 30 minutes or so and then I added the cream.