Filet Mignons with Pepper Cream Sauce

Ingredients

• 4 filet mignon steaks, about 1-inch thick
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups heavy cream
• 2 tablespoons fresh cracked black pepper
• 1 tablespoon fresh parsley, minced

Directions

1. Preheat oven to 350 degrees F and adjust oven rack to middle position.
2. Rub steaks with olive oil and season with garlic powder, onion powder, salt and pepper.
3. Heat an oven-safe skillet over medium-high heat and add steaks. Cook for about 2 minutes per side.
4. Transfer skillet to oven and cook for 10-12 minutes, or until steaks are cooked to desired doneness.
5. Remove steaks from pan and set aside.
6. Melt butter in same skillet over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes.
7. Slowly add cream, whisking constantly, until mixture is smooth. Increase heat to medium-high and bring to a simmer.
8. Reduce heat to low and add pepper. Simmer for 5 minutes, stirring occasionally.
9. Return steaks to sauce and simmer for 3-4 minutes, or until steaks are warmed through.
10. Sprinkle with parsley and serve.

Interesting Facts

• Filet mignon is French for “delicate or fine fillet.”
• Filet mignon is a steak cut from the smaller end of the beef tenderloin.
• The cream sauce for this recipe can also be used for pasta or vegetables.