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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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.
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FILET OF BEEF (OR PORK LOIN) WITH GREEN PEPPERCORN SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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