Filet Mignon With Green Peppercorn Sauce

• 1 tbsp olive oil
• 4 (5.25 oz) filet mignon
• 1 tbsp all-purpose flour
• 1 cup beef stock
• 1/2 cup light evaporated milk
• 2 tbsp dry sherry
• 2 tbsp green peppercorns, drained
• 1 tsp Dijon mustard
• None None steamed vegetables or salad, to serve

1. Heat oil in a large frying pan over high heat. Cook steaks for 2-3 mins per side, or until cooked to your liking. Set aside to rest, loosely covered, for 5 mins.
2. Meanwhile, add flour to pan and cook, stirring, over medium heat for 1 min. Whisk in stock, evaporated milk and sherry. Cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 mins. Add peppercorns and mustard. Season. Simmer for 1 min.
3. Spoon sauce over steaks. Serve with steamed vegetables or salad.

olive oil, filet mignon, flour, beef stock, light evaporated milk, sherry, green, mustard, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/27790 (may not work)