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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mash peppercorns with a mallet or the back of a heavy pan. | 2. Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor. | 3. Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done. | 4. Remove the steaks to a platter and allow to rest. | 5. Add cognac to the pan and heat for just a few seconds and then set ablaze. | 6. Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream. | 7. Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft. | 8. Pour over fillets and sprinkle with parsley. | 9. Option 2: Skip the cream (but it's better with). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet mignon	6			2420.8055	0.0	538.5612	13.6
peppercorn	1/4	cup		302.30400000000003	1.876	0.6432	32.9104
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
cognac	3	tablespoons		2420.8055	0.0	538.5612	13.6
salt				-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
whipping cream	6	tablespoons		262.8	2.6639999999999997	1.953	27.819000000000003
mushroom	1		sliced	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.