Beef fillet mignon, coated with cracked pepper is pan-grilled to perfection and served with a brandied cream sauce.

Brandied Beef Fillet

4 beef fillet mignon steaks, cut 1-inch thick
1 tablespoon vegetable oil

Salt to taste
1 teaspoon cracked black pepper
2 tablespoons butter

1 tablespoon flour
3/4 cup beef broth
1/2 whipping cream

2 tablespoons brandy or cognac

1. Brush steaks with oil. Sprinkle both sides of steaks with salt and cracked pepper; press pepper into meat.
2. Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.
3. Reduce heat to medium. Add butter to skillet and heat until melted, add flour and cook and stir for 1 minute. Add beef broth, cream and brandy, stirring constantly, bring to a boil and cook until thickened, about 1 to 2 minutes. Season with salt and pepper.
4. Serve sauce over steak.

Makes 4 servings.

Adapted recipe and photograph courtesy of the Beef Industry Council.