Sometimes, the men in your life need a little recognition. Whether it is your Dad, Grandpa, Uncle, Brother, Father of your children (or dog, we don't judge) make them something extra special this Father's Day to show them you really care. In case you didn't know, "something extra special" translates directly into MEAT in man-speak. Lucky for you, we have just the recipe to make any man in your life feel loved and appreciated on Father's Day.
This recipe for Peppercorn Filet Mignon is simple enough to prepare and so flavorful you'll wonder how you thought steak was good before you tried this one. When giving this recipe a trial run, we overheard the statement, "This is like happiness. But I can eat it. Which actually makes it better than happiness." Seriously. This slightly spicy steak, paired with the smoky mushroom cream sauce is the ultimate pairing for an indulgent Father's Day meal. Serve Dad is very own filet or slice thinly and serve with crostinis for a beautiful appetizer sure to please everybody at your gathering.
Peppercorn Steaks with White Wine Mushroom Cream Sauce
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 20 minutes
Serves: 4 as a main course, 12 as an appetizer
For the Steak:
4 beef tenderloin steaks (filet mignon)
1/2 cup Dijon mustard
2 cloves garlic, minced to a paste
2 tablespoons bourbon or strong cold coffee
1 tablespoon Worcestershire sauce
Coarse salt (kosher)
Coarsely ground black and green peppercorns
For the Mushroom Cream Sauce:
6 cloves garlic, minced
1/2 cup whitw wine
1/2 cup chicken stock
16 oz white mushrooms, sliced (can substitute crimini mushrooms if desired)
1/2 cup heavy cream
Salt and pepper
Lay the steaks on a large piece of plastic wrap. Combine the mustard, garlic, bourbon, and Worcestershire sauce in a small bowl. Slather the mixture evenly all over the tenderloin. Bring the sides of the plastic wrap over the tenderloin and wrap tightly. Allow to sit at room temperature for 1 hour.
Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns. Use your hands to pat the peppercorns into the steak.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the steaks and you mushrooms directly on the grill grate and smoke for 1 hour.
Remove the steaks and mushrooms from the grill. Increase the grill temperature to 400 degrees F allow the grill to preheat for 10 to 15 minutes.
While you are waiting for the grill to preheat, begin your mushroom sauce. In a large saucepan, drizzle olive oil and simmer 6 cloves of minced garlic on medium to low heat for 15 minutes or until the garlic begins to lightly brown (but don't let it burn!)
Return the steaks the grill and cook until the internal temperature is 130 degrees F on an instant-read meat thermometer, 20 to 30 minutes, depending on the thickness of the steak. Do not overcook.
Add the white wine and chicken stock to the saucepan with the garlic and bring to a simmer.
Slice the smoked mushrooms and add them to the sauce. Cook until soft, about 5-7 minutes.
Turn the heat down to low and stir in the heavy cream. Season to taste with salt and pepper. Remove from heat.
Transfer the steaks to a platter and cover with foil. Let rest for 10 minutes before removing the foil and carving into thin slices. Ladle the sauce directly on the steaks, or serve underneath the thinly sliced steaks with crostinis. Can be served warm or at room temperature. Enjoy!