Ingredients:

3 tablespoons blend canola olive oil
• 1 Beef filet mignon 7 OZ, about 1 inch thick
• 1 table spoon of mustard '
• 12 table spoon of Worchester
• 1 cup heavy cream
• 3 tablespoons Cognac or brandy
• 2 tablespoons drained green peppercorns in brine
• Salt to taste
• 1 teaspoon ground black pepper
• 1 sliced of grilled bread

Preparation:

Put the oil in large skillet over medium-high heat. Season filet beef mignon, with salt and
ground black pepper. Cooks filet to desired doneness, about 4 minutes per side for
medium-rare. Transfer the filet to a plate (do not clean skillet).
In the same skillet, add heavy cream, brandy, mustard, green peppercorns and Worchester
together. Boil until mixture thickens to sauce consistency, about 6 minutes. Add salt to
taste. Mix the filet with the sauce for 1 minute. Serve the filet mignon on top of grilled
sliced of bread and the sauce over the filet mignon, and enjoy.
You can serve it with mashed potatoes and sauteed asparagus and carrots.

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