Filet Mignon with Morel Mushrooms and Green Peppercorn Sauce

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Made with heavy cream and brandy, this dish is decadence on a plate.  If you can't find morels, substitute with portabellas.

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Entrée


2 Tbsp. grapeseed oil

4 6-oz. beef tenderloin steaks

sea salt and cracked black pepper

2 shallots, sliced

1 clove garlic, minced

2 sprigs thyme, minced

4 oz. morel mushrooms, sliced

1/2 c. brandy

1 Tbsp. green peppercorns, rinsed and drained

1 c. veal demi glace

1/4 c. heavy cream

1 Tbsp. Italian parsley, minced


Heat a 10-in. nonstick omelette or fry pan on medium-high heat.  Add the oil to the pan and heat through.  Season the beef tenderloin steaks with salt and pepper. 

Place the seasoned steaks into the hot pan.  Allow the steaks to sear for 5 minutes before turning to cook the second side.  Cook the second side for 4 minutes.  Check the flame.  If it is too high and it seems that the steaks are burning, reduce the heat. Remove the steaks from the pan. 

Add the shallots, garlic, thyme and mushrooms to the pan.  Sauté for 1 minute. 

Deglaze the pan with brandy.  Be careful, as the liquor might ignite.  Reduce the brandy by half. 

Add the green peppercorns, demi glace and cream.  Combine well and reduce until a slightly thickened. 

Adjust the seasoning of the sauce with salt and pepper.  Mix in the parsley.  Pour the sauce over the steaks and serve.