Roasted Filet Mignon with Brandy and Peppercorn Sauce
| Yield: | 4 Servings |
| Categories: |
| 4 | Beef filets mignons; 5 ounces each | |
| 1/4 | ts | Freshly cracked black peppercorns |
| 1/4 | ts | Freshly cracked white peppercorns |
| 2 | tb | Extra-virgin olive oil; divided |
| 2 | tb | Finely chopped shallots |
| 1/4 | lb | Mixed mushrooms |
| 2 | tb | Balsamic vinegar |
| 1 1/2 | c | Beef stock |
| 1/4 | c | Brandy |
| 1 | tb | Chopped fresh thyme leaves |
| 1/2 | c | Evaporated skim milk |
| 1 | ts | Cornstarch mixed with 1 tablespoon water |
| Salt to taste | ||
| 1 | ts | Green peppercorns |
| Rosemary sprigs for garnish |
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