Peppered Fillet Of Beef With Cranberries

Ingredients

• ½ cup dried cranberries
• ¼ cup Cognac
• 1 ½ tablespoons whole black peppercorns
• 4 filets mignons, 6 ounces each
• Coarse sea salt
• 3 tablespoons unsalted butter, preferably European style
• ⅓ cup well-flavored beef stock

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    582 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 34 grams protein; 167 milligrams cholesterol; 450 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place cranberries in a saucepan, cover with water, bring to a boil, and simmer 5 minutes. Drain, refresh with cold water, drain and place in a bowl. Add Cognac.
2. Coarsely crush peppercorns in a mortar. (Wrap a towel over mortar at first so peppercorns do not fly about.) Spread crushed peppercorns on a platter.
3. Salt fillets on both sides. Place on peppercorns and press to slightly flatten steaks and embed with peppercorns. Repeat on other side.
4. Heat half the butter in a skillet just big enough to hold fillets. When butter begins to brown, add fillets and cook over medium heat, 2 to 3 minutes a side, until slightly underdone to your taste. Transfer steaks to a platter. Pour excess fat from skillet.
5. Add cranberries and Cognac to skillet and cook briefly over low heat. Add stock and cook sauce until slightly reduced, about 2 minutes. Check sauce for seasoning, adding salt if needed. Swirl in remaining butter bit by bit until sauce is glossy. Return steaks to pan, baste briefly with sauce, and serve.