Serves 1
Directions
- 1Season the tenderloin on all sides.
- 2Lightly coat the tenderloin in flour.
- 3Add butter and oil to a pan.
- 4Sear the tenderloin for 2 minutes per side.
- 5Add cognac to the pan and flambé.
- 6Remove the meat from the pan and set aside.
- 7Add whole green peppercorns to the pan.
- 8Add mustard, cream, and beef stock to the pan and stir to combine.
- 9Let this reduce for about a minute.
- 10Return the meat to the pan and baste with the sauce for about 3 minutes.
- 11Remove the meat again and let it rest.
- 12Let the sauce simmer and thicken slightly, then pour over the plated meat and enjoy
Ingredients
- 6 oz tenderloin
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp mustard
- 0.75 cup cream
- to taste salt
- 2 tbsp green peppercorns
- 0.33 cup beef stock
- as needed flour
- 0.33 cup cognac
Equipment
pantongsforkknife
Tips
- If beef stock is not available, add a bit of water
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner