Petite Filet Mignon Steak Frites Recipe
peppercorn sauce
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Ingredients
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Steak
Frites
Peppercorn Sauce
Method
Steak Preparation
- 1
Season the Steaks
Rub both sides of the petite filet mignon steaks with olive oil, then season generously with salt and black pepper.
- 2
Cook the Steaks
In a skillet over medium-high heat, add the seasoned steaks. Cook for about 4-5 minutes on each side for medium-rare, adjusting time based on your preferred doneness. Remove from heat and let rest for 5 minutes.
Frites Preparation
- 3
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips to resemble French fries.
- 4
Fry the Potatoes
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 4-6 minutes. Remove and drain on paper towels, then sprinkle with sea salt.
Peppercorn Sauce Preparation
- 5
Sauté the Shallot
In a saucepan, melt the unsalted butter over medium heat. Add the finely chopped shallot and sauté until translucent, about 2-3 minutes.
- 6
Flambé with Brandy
Carefully add the brandy to the pan, allowing it to flambé (ignite), and cook until the alcohol burns off, about 1 minute.
- 7
Add Cream and Broth
Stir in the heavy cream and beef broth. Add the whole black peppercorns and let the sauce simmer for about 5-7 minutes until slightly thickened.
