Beef Filet in Peppercorn Cream Sauce

1. 1

   Begin by coarsely grinding three tablespoons of the peppercorns, ideally in a mortar, though a blender will work.

2. 2

   Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they reach the stage of doneness you prefer, at the most 10 minutes in all.

3. 3

   Remove them to a heated platter.

4. 4

   Pour the brandy into the pan, light it, and gently stir until the flames have gone out.

5. 5

   At this point stir in the cream (add it slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets.

* Per serving · 4 servings · Values may vary.

No additional tips available.