ITEM #1: GREEN PEPPERCORNS
I cannot tell you how many hours I spent looking for green peppercorns yesterday. I (and Brian) tried 6 different grocery stores. I even tried small ethnic grocery stores and could not find them. I scoured the entire southwest suburbs of Chicago to no avail. There were none to be found. So being the resourceful chef I am, I decided to use capers instead.
ITEM #2 FILET MIGNON
Seeing as I couldn't find green peppercorns (to be authentic) and the fact that I'm still poor, I was in no way going to buy an expensive piece of filet mignon for this recipe. Sorry. Instead, I got a cheaper piece of beef and pounded the heck out of it with a meat tenderizer.
Beef Broth: Had
Whipping Cream: $1.99
Green Peppercorns / Capers: $2.19
Fast: This recipe took me a total of 35 minutes to make. It seems like it should have been a lot quicker! FYI: The reduction times in the recipe are wrong. Reducing the beef broth down to 3/4 cup took more than 7 minutes (15 minutes in fact) and unless you want a watery cream sauce, you'll have to reduce the final sauce down for at least 10-15 minutes.
Easy: Very. You are just pan frying steaks and making a quick sauce.
Fresh: I liked the cream sauce. It was very good with the capers. Someday, when I find the green peppercorns, I will make this again. I would however add just a touch of fresh chopped parsley to give it a little boost.
Overall: Not bad. I can see this recipe going really well with a good tender cut of meat (mine wasn't so tender). The sauce is definitely a make a head recipe. It seems a little putzy for what it is, but like my mom said, "all good things take time".
Tomorrow is just rice. A little boring. Maybe I'll whip something else up to include.