Filet Mignon with Creamy Peppercorn Sauce and Broccoli wide display


Filet Mignon with Creamy Peppercorn Sauce and Broccoli

Brava Chef Erin photo
Brava Chef Erin
99 custom cooks


About this Custom Cook

This custom cook adds a peppercorn cream sauce to the Filet Mignon and Broccoli combo cook. This is an easy way to elevate a combo cook into a restaurant quality steak dish. This sauce would also be delicious served with any of the other steak combo cooks.


1 teaspoon black peppercorns
2 filet mignon steaks of equal thickness (1¼–2¼ inches thick)
4 cups broccoli florets (2-inch pieces)
1 tablespoon cooking oil
1 tablespoon butter
1 shallot, finely chopped
1/2 cup beef stock or chicken stock
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 cup heavy cream


1. Place peppercorns in resealable plastic bag and crush by rolling a rolling pin over the sealed bag. Set crushed peppercorns aside.
2. Pat steaks dry with paper towels.
3. Season both sides with salt.
4. Place steaks in Zone 1 of Brava metal tray with thickest portion on left side.
5. In medium bowl, toss together broccoli, cooking oil and a pinch of salt.
6. Evenly spread broccoli in Zones 2 and 3 of metal tray.
7. Slide metal tray into top shelf.
8. Select “Filet Mignon with Creamy Peppercorn Sauce and Broccoli” on your Brava touchscreen and follow instructions.
9. After plugging in TempSensor, insert it horizontally through thickest portion of steak.
10. Press green button to begin cooking.
11. While steak and broccoli are cooking, make sauce.
12. In small saucepan, melt butter over medium-high heat. Add shallot and crushed peppercorns and saute for 2 minutes, until fragrant.
13. Add beef stock, red wine vinegar and salt. Bring to boil then reduce heat to low and simmer for 5-8 minutes, until volume is reduced by half.
14. Add heavy cream and combine. Simmer for 3 minutes then remove sauce from heat.
15. When your food is done, slice steaks within 1 minute to maintain preferred doneness.