Filetto al pepe verde

12 mins
Serves 1
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Directions

  1. 1Lightly coat the steaks with flour.
  2. 2Lightly coat the steaks with flour.
  3. 3Lightly coat the steaks with flour.
  4. 4In a pan, melt the clarified butter over medium-high heat.
  5. 5In a pan, melt the clarified butter over medium-high heat.
  6. 6In a pan, melt the clarified butter over medium-high heat.
  7. 7Sear the steaks for about 3 minutes per side, then remove and keep warm.
  8. 8Sear the steaks for about 3 minutes per side, then remove and keep warm.
  9. 9Sear the steaks for about 3 minutes per side, then remove and keep warm.
  10. 10Deglaze the pan with brandy, letting the alcohol evaporate.
  11. 11Deglaze the pan with brandy, letting the alcohol evaporate.
  12. 12Deglaze the pan with brandy, letting the alcohol evaporate.
  13. 13Add the beef broth, green peppercorns, and Dijon mustard. Stir well.
  14. 14Add the beef broth, green peppercorns, and Dijon mustard. Stir well.
  15. 15Add the beef broth, green peppercorns, and Dijon mustard. Stir well.
  16. 16Lower the heat and pour in the heavy cream, letting it simmer until the sauce thickens.
  17. 17Lower the heat and pour in the heavy cream, letting it simmer until the sauce thickens.
  18. 18Lower the heat and pour in the heavy cream, letting it simmer until the sauce thickens.
  19. 19Return the steaks to the pan, coating them with the sauce.
  20. 20Return the steaks to the pan, coating them with the sauce.
  21. 21Return the steaks to the pan, coating them with the sauce.
  22. 22Cook to your preferred doneness.
  23. 23Cook to your preferred doneness.
  24. 24Cook to your preferred doneness.
  25. 25Serve hot with the creamy peppercorn sauce.
  26. 26Serve hot with the creamy peppercorn sauce.
  27. 27Serve hot with the creamy peppercorn sauce.

Ingredients

  • 4 beef tenderloin steaks
  • 4 beef tenderloin steaks
  • 4 beef tenderloin steaks
  • 2 tbsp green peppercorns in brine
  • 2 tbsp green peppercorns in brine
  • 2 tbsp green peppercorns in brine
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 0.5 cup beef broth
  • 0.5 cup beef broth
  • 0.5 cup beef broth
  • 2 tbsp brandy
  • 2 tbsp brandy
  • 2 tbsp brandy
  • 1.5 tbsp clarified butter
  • 1.5 tbsp clarified butter
  • 1.5 tbsp clarified butter
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 all-purpose flour
  • 1 all-purpose flour
  • 1 all-purpose flour

Equipment

stringbaking panfrying pantongsspoonknifefork