Time: 25 min.
Complexity: easily
Servings: 5

This beef filet mignon steak is quickly pan-seared and finished to perfection in the oven. Served with a creamy shrimp sauce seasoned with black pepper. It's important to use crushed peppercorns, not ground peppercorns, in this recipe so that its piquant flavor is clearly present in every bite.

Ingredients:

Steak

• 5 beef filet mignon steaks, 2 inches thick (approximately 10 ounces each)
• 1 tbsp salted butter
• 1 tbsp. l. olive oil

Shrimp sauce

• 2 tablespoons salted butter
• 220 g king prawns (32–40 pcs./kg), peeled, deveined and chopped
• 0.5 cups beef broth
• 1/4 cup brandy
• 1 cup heavy cream
• 2 tbsp. crushed black pepper
• 1 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, shrimps, brandy, bouillon, black pepper, cream

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Preparation:

Step 1
• Filet mignon steak: Preheat oven to 200°C.
  
  Season the steaks with salt and pepper. Heat a large oven-safe skillet over medium heat, then add the butter and olive oil. When the oil is hot, add the steaks and sear for 1 minute on each side.
Step 2
• Place the steaks in the oven for 3-5 minutes for medium-rare or 6-7 minutes for a slightly more done steak. Transfer to a cutting board, cover with foil, and let rest for 5 minutes.
Step 3
• Shrimp sauce: Melt the butter in a skillet over medium heat.
  
  Add the chopped shrimp and cook until cooked through, 2–3 minutes, then transfer to a plate. Stir in the broth and brandy, then the cream and ground pepper. Bring to a boil, return the shrimp to the pan, add the parsley, and cook for about 2 more minutes.
Step 4
• Drizzle the sauce over the filet mignon steaks and serve.

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