Filet mignon with green peppercorn sauce

Name: Filet mignon with green peppercorn sauce
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 15 grams unsalted butter; 20 ml brandy; 1 tbsp mustard; 2 beef tenderloins (200g each ca.); 1 tbsp green peppercorn in brine; 200 ml double cream/heavy cream

Chiara Passera @cook_3679253

Bristol, UK

Tasty and classy dish to impress your guests ;)

Chiara Passera @cook_3679253

Bristol, UK

Tasty and classy dish to impress your guests ;)

Saved

Ingredients

15 mins

2 servings

15 gramsunsalted butter
20 mlbrandy
1 tbspmustard
2beef tenderloins (200g each ca.)
1 tbspgreen peppercorn in brine
200 mldouble cream/heavy cream

Saved

Steps

15 mins

1

(Optional) Use butcher's twine to tie up the tenderloins in a round shape, this will help them cook evenly
2

Crush 3/4 of the peppercorns with a meat hammer or a rolling pin
3

Press peppercorns on the tenderloins, both sides. Save some of them for later.
4

Melt butter on a frying pan and cook tenderloins as you like it. I like them medium, 4 minutes each side
5

Keep the tenderloins warm (on a hot plate or under an aluminum foil)
6

Pour brandy and mustard in the same frying pan you used before
7

Stir and cook on low heat for 1 minute
8

Add double cream and the green peppercorns you saved before
9

Cook on low heat until thicken
10

Put the tenderloins in the frying pan with the sauce you just made, few seconds are enough