Peppered pan-broiled beef

Yield: 4 Servings

Measure 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

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, .

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