Filet mignon with green peppercorn sauce

1. 1

   (Optional) Use butcher's twine to tie up the tenderloins in a round shape, this will help them cook evenly

2. 2

   Crush 3/4 of the peppercorns with a meat hammer or a rolling pin

3. 3

   Press peppercorns on the tenderloins, both sides.

4. 4

   Save some of them for later.

5. 5

   Melt butter on a frying pan and cook tenderloins as you like it.

6. 6

   I like them medium, 4 minutes each side

7. 7

   Keep the tenderloins warm (on a hot plate or under an aluminum foil)

8. 8

   Pour brandy and mustard in the same frying pan you used before

9. 9

   Stir and cook on low heat for 1 minute

10. 10

    Add double cream and the green peppercorns you saved before

11. 11

    Cook on low heat until thicken

12. 12

    Put the tenderloins in the frying pan with the sauce you just made, few seconds are enough

* Per serving · 4 servings · Values may vary.

No additional tips available.