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| Filet Au Poivre |
| Yields: 4 servings |
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| INGREDIENTS |
4 6 oz. filet
1 C white wine
1 C brandy
4 T cracked peppercorns
2 T chopped shallots
8 oz veal stock
1 C heavy cream
2 oz butter
1 T salt
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| METHOD |
| Season steak with salt and crushed peppercorns.
Sear steak on both sides to desired temperature.
Reduce white wine and brandy with two tablespoons of shallots
until almost dry; add veal stock and reduce by half.
Add créme, reduce and strain.
Add two tablespoons cracked peppercorns for garnish.
Finish with a shot of brandy. |
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