Side Pannel
Peppered Pan-Broiled Beef
Ingredients List
- Fresh ground white pepper
- 2 lb Beef fillet (tenderloin)
- 2 tb Walnut oil
- 1 ts Dried rosemary; crushed
- 1/4 c Unsalted butter
- 2 tb Chopped shallots
- 1/2 c Double-strength beef broth
- 1 tb Dijon-style mustard
- 1/2 c Whipping cream
- 1/4 c Drained; crushed pickled
- -green peppercorns
- 1/3 c Dry brandy
Directions
Preheat oven to hottest temperature500 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.
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.
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