4 (8-10 oz) center-cut prime filet mignon steaks
1/4 c. corn oil
Salt & pepper
Season filets with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Cook until desired doneness. Serve hot with lemon-peppercorn sauce.
Lemon-Peppercorn Sauce
2 T. butter
2 T. onion, minced
1 clove garlic, minced
1 c. beef broth
1/3 c. red wine
2 t. pink peppercorns, crushed
1 t. fresh thyme, minced
1 T. flour
2-3 T. freshly grated lemon zest
1/4 t. salt
Melt 1 tablespoon of butter in saucepan over medium-high heat. Add onion and saute until tender. Add garlic; saute an additional 1-2 minutes. Stir in beef broth and wine. Bring mixture to a boil; reduce heat and simmer for 5 minutes or until sightly reduced. Stir in peppercorns and thyme. Combine remaining tablespoon of butter and flour into a paste. Add to sauce; whisking until well-blended. Cook for 3-4 minutes until smooth and slightly thickened. Stir in lemon zest and salt.
From the kitchen of ... Mark & Shannon
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