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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 4 servings 

Ingredients:
1 3/4 cups beef broth
Butter
4 (6-8 oz) filet mignon steak, each about 1 inch thick
1/4 cup chopped shallots
1 cup whipping cream
3 Tbsp brandy or Cognac
2 Tbsp drained green peppercorns in brine
Pepper to taste

Instructions:
Boil broth in a small saucepan until reduced to 3/4 cup, about 7 minutes. Melt butter in a large heavy skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate.

In same skillet, add chopped shallots and saute 2 minutes. Remove from heat, add reduced beef stock, cream, brandy and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.


 

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