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Beef Tenderloin Steaks with Green Peppercorns
Filets de Boeuf au Poivre Vert
A Recipe From: Ile-de-France
A classic of French gastronomy!

Skill Level: Easy
Serves: 2

Directions
In a small cup, soak the peppercorns into the Cognac to rehydrate. Sprinkle the steaks with salt. In a heavy skillet, heat the butter and oil over medium-high. Sear steaks for 3 minutes; flip them over and sear for 3 minutes; tune heat down to medium-low and cook another 3 minutes for medium-rare. Set the steaks aside and tent with foil. Add the Cognac and peppercorns to the pan; flambé the Cognac (or let it almost evaporate). Add the veal stock, stirring and scraping the browned bits in the pan. Add the whipping cream and thicken for a couple of minutes. Transfer the steaks to warmed plates and dress with green peppercorn sauce.

Sylvaine's comments
If you don't have access to green peppercorns, used coarsely cracked black pepper instead. No need to rehydrate: just press it into the steaks along with the salt. Adjust cooking time depending on personal taste and thickness of the cut.

Recipe Contributed By
Joie de Vivre

Recipe Category: Beef


Ingredients
1 tbsp dried green peppercorns
1 tbsp Cognac
2 beef tenderloin steaks, about 2" thick
Fleur de sel Available Online
1 tbsp butter
1 tbsp extra virgin olive oil Available Online
1/4 cup veal stock Available Online
2 tbsp heavy whipping cream


Wine Pairings

wine Red Bordeaux

wine Chateau Lalande de Pez Saint Estephe



Items Available For This Recipe



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