Beef Fillet with Green Peppercorn Sauce

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef fillet1 kg
• Green peppercorns in brine20 g
• Heavy cream80 g
• Dijon mustard40 g
• Beef stock100 g
• Brandy25 g
• Clarified butter20 g
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Type 00 flourto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Tie fillets with kitchen string and lightly flour their two cut faces. Heat clarified butter. Sear each face, then cook on slightly lower heat for 1–2 minutes per side; brown the edges.

2. 2

   Carefully add brandy and flambé until extinguished. Lower heat; add drained peppercorns, salt, mustard, 50 g cream and 50 g stock.

3. 3

   Baste and turn fillets until cooked to your preference. Remove to plates to rest.

4. 4

   Add remaining cream and stock to the pan. Reduce over high heat for 1–2 minutes, seasoning to taste. Remove strings and serve with sauce.