Source: dLife

Pan seared filet mignon topped with a vermouth and brandy sauce.

Servings

16 oz filet mignon, lean , cut into 4 pieces
1.5 oz green peppercorns , 3 tablespoons
3 tbsp black peppercorns
0.5 cup vermouth
0.5 cup beef broth
0.5 cup brandy

1 Cut off any excess fat from steaks. Firmly push peppercorns into surface of steaks.
2 Heat a medium frying pan over medium-high heat. Lay steaks in pan and cook 1 minute per side. Lower heat to medium-low and cook 4 minutes per side or until preferred degree of doneness. Arrange steaks on a serving platter and reserve.
3 Lay steaks in pan and cook 1 minute per side. Lower heat to medium-low and cook 4 minutes per side or until preferred degree of doneness. Arrange steaks on a serving platter and reserve.
4 Pour vermouth and broth into pan and let boil. Cook 4 minutes or until liquid is reduced to half the amount. Scrape up any browned bits off the bottom of the pan. Mix in brandy and let boil.
5 Cook 4 minutes or until liquid is reduced by half again. Spoon sauce over steaks.