Filet Mignon with Green Peppercorn Cream Sauce

I had been driving from supermarket to supermarket looking for some green peppercorns. Just before giving up, I found my coveted bottle at The Fresh Market. Green peppercorns are a condiment that I find is rarely used to my dismay. They are simply under-ripe peppercorn berries, offering a fresh mild peppery flavor, less pungent than black pepper. They are soft in texture and can be eaten whole. They are great for sauces, vegetables, terrines, grilled cheese and egg salad sandwiches, sandwiches, compound butter and any other dish that you would like to add them to.

Photography by Robert Demetrius

I held the bottle tightly in my hand, just thrilled to bits, while walking around the store. Walking through the store is always such a delight as it inspires me. Reaching the meat department, I stopped to look at the meat selection, admiring the pieces of filet mignon before me. Filet mignon is a steak cut of beef taken from the tenderloin. It is the most tender cut of beef and also the most expensive. My husband and I don’t eat a lot of red meat, however, I could not pass on the opportunity and I had green peppercorns in my hand. Dinner was a no brainer at this point, a nice piece of filet mignon with green peppercorn cream sauce. How luscious!

You will need the following:

1½ pounds of filet mignon (2 pieces about 1½ to 2 inches thick)

a few turns of freshly ground pepper

2 tablespoons olive oil

2 tablespoons of green peppercorns

½ cup beef broth

1 shallot, finely diced

½ cup cream

1 ounce vermouth

3 tablespoons butter

salt to taste

Generously Adding Freshly Ground Black Pepper to the Filets

 I had bought 2 beautiful pieces of filet mignon. Take the meat out of the fridge about 15 minutes before cooking. Generously season with freshly ground pepper. I never sprinkle my filet with salt; I always add freshly ground salt after I have cooked it. Heat a skillet on a medium high heat, more towards the high end. Once well heated, add 2 tablespoons olive oil, and then place the filets in the pan and let cook for 6 minutes on either side. They were medium rare when done.

Filets In the Pan, Caramelizing on the Outside and Juicy on the Inside

While the filets are being cooked, finely dice a shallot. Once the filets are done, take the filets out of the skillet and place on a warm plate or if you have a warmer on your stove, just turn it on and leave the filet underneath.

Adding Diced Shallots to the Pan

You will have some bits stuck to the bottom of the skillet, but not to worry, it will give the sauce flavor. Turn the heat down a bit to medium heat, add the shallots and sauté for 2 minutes before adding 1 ounce vermouth to deglaze the pan, then add ½ cup of beef broth and 2 tablespoons of green peppercorns and let simmer for 1 minute.

Deglazing the Pan with Vermouth

Then add ½ cup cream and 3 tablespoons cold butter. You may want to add some salt to taste; I didn’t need any salt as I had used salted butter. Once the butter starts melting, you will see the sauce thicken. It’s now ready.

The Green Peppercorn Cream Sauce, Shalots, Vermouth, Green Peppercorns, Cream. 

Place the filet on a plate and spoon the green peppercorn cream sauce over the filet mignon.

Ready to be Served. Enjoy!

This serves 2. Voilà. It is quick to make and really makes dinner a special occasion. Serve this with a glass of Cabernet Sauvignon or American Pinot Noir.

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Jamaican Stew Peas

This is a typical Jamaican dish. The saltiness of the pig’s tail, the creaminess of the coconut and just a few other simple ingredients and you have a burst of complex flavors all at once.

Photography by Robert Demetrius

2 cups red peas (red kidney beans)

2½ pounds salted pig’s tail

1½ pounds stew beef

6 pimento seeds

3 cloves of garlic

2 cups coconut milk

2 stalks scallion

3 sprigs thyme

1/8 teaspoon pepper

1 scotch bonnet pepper

Spinners

Soak 2 cups of red peas overnight, they will be much easier to cook the following day as it won’t take that much time before they soften, especially if you do not own a pressure cooker like myself. I had soaked mine for 16 hours before using.

Scalding Pig Tails

For this recipe I used 2½ pounds of salted pig’s tail. It will be necessary to scald the pig’s tails twice. To scald the pig’s tails, start with a large pot. The tails should be covered by at least two inches of water and bring to a boil. Drain the water and start the process over again. It should take about 13 minutes to reach a boil. Use 7 cups of water, each time, just to minimize the saltiness. You can also scald it three times if you are not a salt lover. You should not need to add any more salt when seasoning the stew later on.

Cutting Beef in 1/2 inch Pieces

Cut 1½ pounds stew beef in ½ inch pieces. This will shorten the cooking time and you are guaranteed tender morsels of meat.

Once the pig’s tails have been scalded and drained, add the drained, soaked red peas and the stew beef in the pot and mix. 

Beans, Pig Tails and Beef Covered with Water Seasoned with Pimento Seeds and Garlic

Add 6½ cups of water, so that the pig’s tail, meat and peas are covered in water. Add 6 pimento seeds and 3 cloves of garlic. 

Stew Bubbling Hot on the Burner

Beating Scallion Stalks Before Adding to the Pot, Allowing the Flavor to Release Quicker

Adding Coconut Milk to the Stew Peas

Bring to a boil, which should take around 15 minutes, simmer for 1½ hours at medium low heat before adding 2 cups coconut milk, 2 stalks of scallion which should be crushed slightly, 3 sprigs thyme, 1 scotch bonnet pepper and spinners and let simmer for a final 30 minutes. 

Stew Peas with Coconut Milk, Scallion Stalks and Fresh Thyme

Adding the Spinners

Whole Scotch Bonnet Pepper adding a Delightful Flavor to the Stew Peas

Make sure the scotch bonnet pepper is whole, with the stem still on. Place the pepper on the top and be careful when stirring, as you do not want the pepper to break. It has only been added for flavor and not peppery heat.

This serves 6. Voilà. In Jamaica, the typical way to serve this dish is with white rice, vegetables and fried ripe plantain. Enjoy.

Spinners

1 cup of all-purpose flour

½ teaspoon of salt

7 tablespoons water

In a bowl, mix flour, salt and water. Start with about 5 tablespoons of water and add more if needed. The dough should be somewhat dry in consistency, but easy to roll as the spinners should be dense once cooked. To roll the spinners, take about the size of a quarter amount of dough and roll between your two palms, so you get an elongated and thin dumpling. Drop in stew or soup and allow to cook for about 30 minutes.

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