Wow it was great weather tonight here in Georgia to grill out steaks! Total time for this dinner was 35 minutes and cost $19 and some change. Now with any meat for me, I get bored with just cooking it the same way over and over so I always try to change it up. For the sauce, I have made this before, but not with the peppercorns just with the mushrooms, and it was awesome. TRY IT sometime.

Filet Mignon with Cabernet Peppercorn Sauce

2 filet mignons

salt and pepper

1 cup white mushrooms, chopped

1/2 cup chopped shallots

3 tablespoons black peppercorns

1/4 cup olive oil

1/2 cup cabernet (another glass for you)

1/2 cup heavy cream

1 teaspoon butter

1 beef boullion cube

In a saucepan over medium heat, saute mushrooms, shallots, peppercorns in oil.

When the shallots are tender, deglaze with wine and let it reduce by two-thirds.

Now go start up the grill on high heat and add the corn (I soak mine in water to prevent burning on the husk).

Now is a good time to also season the filet. I just season my filets with salt and pepper and let them rest.

Go rotate the corn and then back to the sauce. Whisk in the cream and beef cube.

Stir well and let simmer on low while you finish the rest of the dinner.

I move the ears of corn to the other burner and let them continue to cook while I grill the steaks. Place the filets on the grill (one extra one for my lunch tomorrow).

These steaks are over 1.5 inches thick so I cooked them for 5 minutes on each side only turning twice to ensure the proper grill marks. Jen and I like our steaks medium-rare, which has an internal temperature of 125 to 130 degrees. Once they reach that tempature, remove from the grill and let rest for 5 minutes before you serve (the corn should be done by now as well).

Blue Cheese Salad

2 handfuls of baby spinach

1/2 cucumber sliced

1/4 cup crumbled gorgonzola cheese

3 green onions chopped

3 slices of bacon cooked and crumbled (for me – fresh bacon bits)

blue cheese dressing

In a salad bowl combine, spinach, cucumber, green onion, gorgonzola.

Add blue cheese dressing and fresh bacon bits to finish the salad.

Time to plate the rest of the dinner. Here is how I plated the main dish which was 2 tablespoons of the peppercorn sauce over the steak:

Now you have another way to make your filet mignon, which will be sure to impress! After eating this dish you will be greatful you have the made the rule of “I cook, you clean”.

HAPPY COOKING!