Ingredients: 4 servings
4 pieces of beef tenderloin (filet) each about 2 cm., thick, room temperature
2 to 3 tablespoons pepper corns (either
black, or a mixture of black and white)
2 tablespoons vegetable oil
¼ cup brandy
2 tablespoons butter
1 cup meat stock (chicken stock may be used)
½ cup whipping cream
1. Crush peppercorns in a pestle and mortar or by putting pressure on them on a cutting board with the bottom of a heavy skillet or place them in the folds of a clean kitchen towel and crush them with a rolling pin or a small hammer. (They should be cracked and not ground).
2. Sprinkle filet with salt; place peppercorns on a plate and press both sides of filet on the peppercorns.
3. Place oil in a frying pan over moderate to high heat, when hot add filets and fry on one side for about 2 minutes for medium rare, turn and fry the other side.
4. Remove filets to a hot plate and cover to keep warm.
5. Pour out the fat from the pan and return to heat without washing it.
6. Pour the brandy to deglaze the pan and flambé. (This will remove all alcohol from brandy).
7. Add the 2 tablespoons butter and pour meat stock and cook the liquid to reduce by half stirring once or twice with a wooden spatula.
8. Add the cream and simmer the sauce 1 to 2 minutes more.
9. Add salt as needed and place sauce on heated plates and top with the meat.
10. Garnish with parsley and serve with potatoes of your choice.
There are many variations to this recipe but the above is the authentic French version. American version of the recipe is sometimes with various vegetables such as green and red bell peppers, onion, or with blue cheese, with flour to thicken, and with mustard or Worcestershire sauce.