Filet Au Poivre


1-oz. Olive Oil
1-oz. Butter
1 8-oz. Center-cut Beef Tenderloin (filet mignon)
Kosher Salt
Cracked Black Pepper
15-20 Dry Green Peppercorns
1-oz. Brandy
4-oz. Heavy Cream
1 tsp Whole Grain Mustard
1 tsp Shallots (chopped)
1 tsp Garlic (chopped)


Over medium heat, melt butter with olive oil in a frying pan. Season beef with salt and push one side (now the top) of the filet into the cracked black pepper until coated. Cook approximately five minutes on the peppered side, turn and repeat. Remove steak from pan, pour out excess fat and sweat the shallot and garlic with the heat on very low for three to four minutes. Turn heat to high, add brandy and green peppercorns followed by the heavy cream. Reduce by one-half, or until thickened, turn off heat and stir in mustard. Season with salt and pool in center of dinner plate. Top with the filet.

Serves 1