Sometimes you want to go all out, and for me, that means filet mignon. It’s tender, buttery, and luxurious on its own—but when you pair it with a creamy peppercorn sauce, it becomes something ...

Add cream and simmer until flavors meld, about 2 minutes. Use a slotted spoon to remove potatoes from oil. (Save oil for another use.) Spoon sauce over steaks and serve with warm potatoes.

Pan-Seared Filet Mignon with Red Wine Bordeaux Sauce, Garlic Smashed Potatoes, and Roasted Brussels Sprouts with Balsamic ...