Name: Peppercorn Filet Mignon
Prep time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 6 beef tenderloins, (1 inch thick); 50 grams unsalted butter; 1 tablespoon flour; 4 tablespoons perrins sauce; 3/4 cups water; 2 tablespoons ground pepper; 1 gram cognac, or brandy

Preparation

30 mins

Low

The fillets are seared in the pan with salt and pepper. They are flipped (only once) and a little butter and a splash of brandy are added on top. Allow a golden crust to form. Brown the flour in the butter and whisk for 1 minute.

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