Yield: 4 Servings
|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, .