Description
Tender beef fillets seared to perfection and topped with a creamy green peppercorn sauce for an elegant, restaurant-style meal at home.
Ingredients
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4 beef fillets (2.25 lbs / 1 kg total)
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0.75 oz (20 g) green peppercorns, drained
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3 oz (80 g) heavy cream + 1 oz (30 g) whipping cream
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1.5 oz (40 g) Dijon mustard
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½ cup (100 g) meat broth + ¼ cup (50 g) extra
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1 ¾ tbsp (25 g) brandy
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1 ½ tbsp (20 g) clarified butter
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Type 00 flour & salt to taste
Instructions
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Prepare meat broth. Bring all ingredients to room temperature.
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Tie fillets with kitchen string to hold shape. Lightly flour top and bottom.
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Heat clarified butter in a pan. Sear fillets on both sides, then on edges, until sealed.
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Add brandy, flambé, and let alcohol evaporate. Stir in peppercorns, salt, mustard, cream, and broth.
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Baste fillets with sauce; cook to preferred doneness. Remove string and let rest.
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Add remaining broth and whipping cream to pan juices. Thicken, then spoon sauce over fillets. Serve immediately.
Notes
Replace brandy with cognac, whiskey, red/white wine, port, or marsala.
Skip flambéing by letting alcohol cook off naturally.
Dried green peppercorns can be used; avoid ground green pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Carbohydrates: 4 g
- Protein: 45 g