Smith & Wollensky 1112 19th Street, NW Washington, DC, Phone: 202-466-1100 Fax:202-728-2020   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 Recipe 3 Recipe 4 Filet Au Poivre 4 Servings Ingredients 4 Filet Mignons 4 T Coarsely Cracked Black Peppercorn 8 oz Rich Veal (brown) stock 2 oz Brandy 2 oz Unsalted Butter 1 oz Vegetable Oil 1 oz Heavy Cream Salt to Taste Method Remove filets from refrigerator 30 minutes before cooking and allow them to come to room temperature. Coat well with black pepper and lightly season with salt. Place filets in a very hot buttered pan and sear for 4 minutes on each side turning only once. Remove filets from pan and place on warm plate. Drain off any excess grease from pan, but do not wipe or rinse. Pour brandy into pan and put back on heat (stand back and be careful of loose clothing, hair, children etc. as brandy will flame). Let brandy burn off, reduce until almost syrup, and add stock. Let stock boil and reduce by 1/3. Add heavy cream, bring to boil, add more salt and pepper if desired. Remove from heat and gently wisk in butter. Pour sauce over filets and serve. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Smith & Wollensky and remember to use your American Express Card.