Beef Tenderloin Filets with Green Peppercorn Pan Sauce
Recipe from Chef Jenn DiSanto, owner of Fresco.
3–4 Tbsp clarified butter or grape seed oil (more if needed to sauté shallots)
(4) 8-oz DLM Natural Beef Filet Mignon Steaks, sliced in half lengthwise to save time in cooking
Freshly ground pepper
1/4 cup shallots, finely chopped
1/4 cup brandy
1½–2 cups demi-glace
1–2 Tbsp green peppercorns in brine, drained
1 cup heavy cream
Preheat a sauté pan or cast iron skillet over medium high heat. Add the clarified butter to the pan and heat through. Season the steaks with salt and freshly ground pepper. Sear steak on both sides until cooked through; since the steaks are sliced in half lengthwise this should only take 2 minutes on each side, depending on how hot your pan is for medium rare. Remove the steaks from the pan and set aside on a plate tented to keep warm.
Add the shallots to the pan and add more butter if needed. Sauté until golden. Remove from the flame and deglaze the pan with the brandy (Note: it is very important to remove the pan from the flame prior to adding the flammable brandy). Add the demi-glace and reduce by ¼. Add the green peppercorns and the heavy cream and simmer sauce for 3–5 minutes until slightly reduced.
Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Per serving: 841 calories (72% calories from fat); 69g total fat; 33g saturated fat; 212mg cholesterol; 536mg sodium; 6g total carbohydrates; 0g dietary fiber; 46g protein;
Allergy Warning: Contains milk