Shelly's Recipe

FILET OF BEEF (OR PORK LOIN) WITH GREEN PEPPERCORN SAUCE

Category: Roasts/Tenderloin - Beef

1 whole beef tenderloin, trimmed (or 8 steaks) (If regular grocery store doesn't have, you can get at a meat packing company)
1/2 cup peppercorns – black or green, crushed
1 stick real butter
1/4 cup olive oil
Cognac (Brandy), salt and garlic powder (or fresh minced – my preference) to taste

Pour some cognac over beef then roll in crushed pepper. Season with salt and garlic. Heat the butter and oil until hot, sear the beef a few minutes on each side. Remove from pan and finish cooking in a 450 degree oven; whole tenderloin 35-40 minutes, steaks 15-20 minutes or until internal temperature is 140-150 degrees.

Sauce
1/2 cup Cognac (Brandy)
4-cups beef broth
2-cups cream
Green or white (preferred – but black is fine) peppercorns, salt, garlic to taste

Pour off some of the oil, add Cognac, reduce by half - and then flame. Add beef broth reduced by half, add cream reduced by half or until thickened. Season to taste with peppercorns, salt and garlic.

*EXTRA EXTRA – (OPTIONAL): Inject the loin with Italian Salad Dressing (or a mixture of garlic powder, oil, vinegar, salt, & pepper to taste) before you cook.