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Ingredients
- 4 cups low-sodium beef stock
- 1 large carrot, cut into 2 or 3 pieces
- 1 medium onion, cut into quarters
- 1 stalk of celery, cut into 2 or 3 pieces
- 2 cloves garlic
- 1 sprig of fresh thyme
- 1 bay leaf
- 1/4 cup minced shallots
- 2 tablespoons canned green peppercorns, drained
- 1/2 cup brandy or cognac
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Salt to taste
- For the filets:
- 1 tablespoon coffee beans, finely ground
- 1/2 ancho chili
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 4 8-ounce filet mignons
- 2 tablespoons extra virgin olive oil
View Full Recipe at Southern Boy Dishes
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