Filet Mignons with Pepper Cream Sauce

Ingredients and Weight:

• 8 (6-ounce) Filet Mignon steaks
• 1/2 cup heavy cream
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced onion
• 2 tablespoons cognac (optional)
• 1/4 cup coarsely cracked black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the filet mignon steaks with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the steaks for 3-4 minutes per side, or until well browned.
4. Remove the steaks from the skillet and transfer them to a plate.
5. Add the butter, red and green bell peppers, and onion to the skillet. Cook for 5-7 minutes, or until softened.
6. Stir in the cognac (if using) and let it cook off for 1 minute.
7. Add the heavy cream and bring to a simmer.
8. Cook for 5-7 minutes, or until the sauce has thickened.
9. Stir in the black pepper and season with additional salt and pepper to taste.
10. Return the steaks to the skillet and spoon the sauce over them.
11. Cook for an additional 5-7 minutes, or until the steaks are cooked to your desired doneness.

Nutritional Information:

(Per serving, not including sides)

• Calories: 550
• Fat: 35g
• Carbohydrates: 5g
• Protein: 45g

Dish Characteristics:

• Tender and juicy filet mignon steaks
• Creamy and flavorful pepper sauce
• Classic French flavors
• Impressively plated and perfect for special occasions

User Comments:

• "Absolutely delicious! The pepper sauce was the perfect complement to the tender steaks."
• "The best filet mignon I've ever had. The sauce was creamy and packed with flavor."
• "This dish was a showstopper. My guests raved about it all night long."
• "Easy to make and so elegant. A perfect dish for a romantic dinner."
• "The flavors were complex and perfectly balanced. This is definitely a dish I'll make again."

Special Precautions and Tips:

• If you don't have cognac, you can substitute dry white wine.
• If you prefer a milder sauce, reduce the amount of black pepper.
• Let the steaks rest for 5-10 minutes before slicing to allow the juices to redistribute.