Big Herm’s Peppercorn Filet with Crown Royal Sauce
RICHMOND, Va (WTVR) – Local caterer ‘Big Herm’ is back one of his signature dishes to add to your collection, Pink & Green Peppercorn Filet with Crown Royal Sauce.
Pink & green Peppercorn Filet with Crown Royal sauce
4 (3/4- to 1-inch-Filet Mignons (8 to 10 oz each)
1 Tbs kosher salt
2 Tbs whole pink peppercorns
1 tablespoon olive oil
1 tbs cup finely chopped garlic
1 tbs fine key chopped onions
1/2 stick unsalted butter, cut into 4 pieces
1/2 cup Crown Royal
3/4 cup heavy cream
Coarsely grind your peppercorns press peppercorns onto both sides of your steaks
Heat a large iron skillet to medium high heat..about 3 mins pour in your oil
Cook steaks two at a time about 3 mins per side..
Transfer steaks to a platter.
Pour off your oil from the pan add your onions and garlic and 2 of your tbs of butter
Cook until onions and garlic are browned ( 3-5 mins) while scraping up brown bits from the bottom of pan.
Remove pan from heat and add your Crown Royal move back to the heat (caution it may ignite)
Boil liquid until it forms a glaze 3-5 mins…
Add cream and any meat juices from the steak plate.. boil sauce stirring occasionally until reduced by half.
Add remaining butter swirling until butter is incorporated and serve with steaks.