Green Peppercorn Fillet

green peppercorn fillet
Today I present you a very tasty and delicate main course from the Italian tradition…let’s get started!
  • 4 slices beef fillet (200 grams each)
  • 1/4 cup (60 ml) brandy
  • 1/4 cup (50 g) unsalted butter
  • 1/2 cup (125 ml) heavy cream
  • 2 tablespoons mustard
  • 4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, or a mixture)
  • Salt and black pepper to taste
Begin by coarsely grinding three tablespoons of the peppercorns, if you prefer your final fillet to be less spicy then ignore this passage and just use the peppercorns whole.

Heat the butter in a pan and sear the fillets on both sides, then reduce the flame and cook them until they suit your taste (medium rare is my favourite).

Remove them but keep them in a warm place ( a heated plate for example).

Pour the brandy into the pan, light it, and gently stir until the flames have gone out. At this point stir in the cream (add it slowly) , the mustard and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the fillets.

Serve them and enjoy yet another tasty recipe đŸ˜‰
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