Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Ingredients:For the Shallot Peppercorn Cream Sauce:3 TB Unsalted Butter1 Shallot, finely diced2 tsp Black Peppercorns, crushed2 Cloves Garlic, minced3 TB AP Flour1 tsp Dijon Mustard1 TB Worcestershire Sauce3 cups Beef Stock (preferably unsalted/low sodium)1/2 cup Heavy CreamKosher Salt, to tasteFor the Seared Filet Mignon:4 – 6oz Filet Mignon SteaksAvocado Oil2 TB Butter2 Garlic ClovesDirections: