Peppered pan-broiled beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh ground white pepper | ||
| 2 | pounds | Beef fillet (tenderloin) |
| 2 | tablespoons | Walnut oil |
| 1 | teaspoon | Dried rosemary; crushed |
| ¼ | cup | Unsalted butter |
| 2 | tablespoons | Chopped shallots |
| ½ | cup | Double-strength beef broth |
| 1 | tablespoon | Dijon-style mustard |
| ½ | cup | Whipping cream |
| ¼ | cup | Drained; crushed pickled green peppercorns |
| ⅓ | cup | Dry brandy |
Directions
Preheat oven to hottest temperature--500 to 550 degrees. Grind white pepper generously over entire surface of beef, then rub with oil & press in rosemary. Melt butter in large, heavy skillet until smoking hot; add beef & cook quickly, turning as needed, until dark brown all over. Transfer beef to roasting pan and roast 12-15 minutes or until flesh yields readily when pressed (for rare) or yields slightly (medium-rare). While meat roasts, make sauce: Add shallots to butter & meat drippings remaining in skillet & cook until lightly browned, then add broth, mustard, cream & green peppercorns. Bring to a boil, boil until slightly reduced. Add brandy & ignite. Continue to reduce sauce, stirring constantly. When beef is done, sauce should be done. To serve, slice beef, drizzle sauce over center of slices. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .