Jul 14 2008
Peppered Filets with Brandy Sauce
- 4 filets
- 2 tsp whole peppercorns
- .5c brandy
- 1c heavy cream
- 2 shallots
Preheat oven to 450.
Put salt/tenderizer on steaks. Rub steaks with olive oil.
2 tsp. whole peppercorns, put in plastic bag, break up with rolling pin. Rub pepper on one side of each steak.
Brown steaks on high heat, 3 min per side.
Remove steaks, place on cookie sheet in oven, 7-8 minutes for medium-rare.
Reduce heat in skillet, add 2 chopped shallots, .5c brandy. Reduce for 2 minutes. Add 1c heavy cream, 3 minutes.
Pour cream over steaks, eat.
Compound butter:
- whipped butter
- blue cheese
- fresh chopped basil
- fresh chopped parsley.
Mix it up, let it sit out for an hour, then store in refrigerator for one hour.