Ingredients:
For the Shallot Peppercorn Cream Sauce:
3 TB Unsalted Butter
1 Shallot, finely diced
2 tsp Black Peppercorns, crushed
2 Cloves Garlic, minced
3 TB AP Flour
1 tsp Dijon Mustard
1 TB Worcestershire Sauce
3 cups Beef Stock (preferably unsalted/low sodium)
1/2 cup Heavy Cream
Kosher Salt, to taste
For the Seared Filet Mignon:
4 – 6oz Filet Mignon Steaks
Avocado Oil
2 TB Butter
2 Garlic Cloves
Directions:
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