Recipe

Pepper steak mignon

Filet mignon is one of the most sought-after cuts of meat due to its divine tenderness. With a delicious peppery sauce this pepper steak mignon recipe is best served with steamed vegetables or salad.

Feb 27, 2014 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Pepper steak mignon
  • 4 slices prosciutto
  • 4 90g fillet steaks, trimmed (or scotch fillet)
  • 2 tablespoon olive oil
  • 1 tablespoon plain flour
  • 1 cup (250ml) beef stock
  • 2 tablespoon dry sherry
  • 1/2 cup (125ml) evaporated milk
  • 2 tablespoon green peppercorns
  • 1 teaspoon dijon mustard
  • salad, to serve

Method

Pepper steak mignon
  • 1
    Wrap a prosciutto slice around each steak. Secure with a toothpick.
  • 2
    In a large frying pan, heat oil on high. Cook steaks 4-5 minutes each side or until cooked to taste. Transfer to a plate and cover with foil. Rest 5 minutes.
  • 3
    Reduce heat to medium. Add flour to same pan and cook, stirring, for 1 minute. Remove from heat.
  • 4
    Stir in stock, sherry and milk. Retum to heat and cook, stirring, until sauce boils and thickens. Reduce heat and simmer 3 minutes. Mix in peppercorns and mustard. Season to taste. Simmer 1 minute. Serve with steaks and salad.

Notes

Instead of using green peppercorns, season steaks with plenty of coarsely ground black pepper before cooking.

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