Filetto al Pepe Verde

Serves 1
tiktok.com

Directions

  1. 1Season the tenderloin on all sides.
  2. 2Season the tenderloin on all sides.
  3. 3Season the tenderloin on all sides.
  4. 4Lightly coat the tenderloin in flour.
  5. 5Lightly coat the tenderloin in flour.
  6. 6Lightly coat the tenderloin in flour.
  7. 7Add butter and oil to a pan.
  8. 8Add butter and oil to a pan.
  9. 9Add butter and oil to a pan.
  10. 10Sear the tenderloin for 2 minutes per side.
  11. 11Sear the tenderloin for 2 minutes per side.
  12. 12Sear the tenderloin for 2 minutes per side.
  13. 13Add cognac to the pan and flambé.
  14. 14Add cognac to the pan and flambé.
  15. 15Add cognac to the pan and flambé.
  16. 16Remove the meat from the pan and set aside.
  17. 17Remove the meat from the pan and set aside.
  18. 18Remove the meat from the pan and set aside.
  19. 19Add whole green peppercorns to the pan.
  20. 20Add whole green peppercorns to the pan.
  21. 21Add whole green peppercorns to the pan.
  22. 22Add mustard, cream, and beef stock to the pan and stir to combine.
  23. 23Add mustard, cream, and beef stock to the pan and stir to combine.
  24. 24Add mustard, cream, and beef stock to the pan and stir to combine.
  25. 25Let this reduce for about a minute.
  26. 26Let this reduce for about a minute.
  27. 27Let this reduce for about a minute.
  28. 28Return the meat to the pan and baste with the sauce for about 3 minutes.
  29. 29Return the meat to the pan and baste with the sauce for about 3 minutes.
  30. 30Return the meat to the pan and baste with the sauce for about 3 minutes.
  31. 31Remove the meat again and let it rest.
  32. 32Remove the meat again and let it rest.
  33. 33Remove the meat again and let it rest.
  34. 34Let the sauce simmer and thicken slightly, then pour over the plated meat and enjoy
  35. 35Let the sauce simmer and thicken slightly, then pour over the plated meat and enjoy
  36. 36Let the sauce simmer and thicken slightly, then pour over the plated meat and enjoy

Ingredients

  • 6 oz tenderloin
  • 6 oz tenderloin
  • 6 oz tenderloin
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 0.75 cup cream
  • 0.75 cup cream
  • 0.75 cup cream
  • to taste salt
  • to taste salt
  • to taste salt
  • 2 tbsp green peppercorns
  • 2 tbsp green peppercorns
  • 2 tbsp green peppercorns
  • 0.33 cup beef stock
  • 0.33 cup beef stock
  • 0.33 cup beef stock
  • as needed flour
  • as needed flour
  • as needed flour
  • 0.33 cup cognac
  • 0.33 cup cognac
  • 0.33 cup cognac

Equipment

pantongsforkknife

Tips

  • If beef stock is not available, add a bit of water