Opus’ Filet Au Poivre (Peppered Beef Tenderloin with brandied peppercorn sauce)

Updated 12 months ago

*** Serves 4 ***

4 6oz. beef tenderloin steaks

3tablespoons fresh cracked black pepper

1 teaspoon kosher salt (sea salt is better if you have it)

1tablespoon vegetable oil

1/2 teaspoon minced onion

1/2 teaspoon minced garlic

1/4cup brandy or cognac

1/2cup beef or veal stock… (broth will work, but you will allow for an extra 5 minutes for reduction later)

1/8cup heavy cream

1/2 teaspoon dijon mustard

Procedure:

1. Preaheat oven to 400.

2. Generously coat steaks with peppercorns and salt while you get an ovensafe saute pan hot over med-hi heat.

3. Add oil to pan, sear steaks for about 1 minute on each side, then remove from pan and set aside.

5. With the pan over a medium flame, add onions and garlic, sweat for about 30 seconds.

6. Add brandy to the saute pan, stand back, asit should flame up for a bit.

7. After the flame settles add your beef stock, let this mixture reduce by half over medium heat (about 3 minutes with a good stock, about 6-7 min. for broth).

8. Stir in heavy cream.

9. Return steaks to the pan and put the pan into the oven. cook for about 7 minutes for a medium rare filet.

10. Place steaks on serving plates

11. Whisk dijon mustard into the pan sauce and spoon over the steaks


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