Peppercorn Filet Mignon

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

Veronica Lepiavka

This delicious peppercorn filet mignon recipe is very easy to prepare and pairs well with parmesan mashed potatoes.

Reviewed by Editorial Team of Kiwilimón

Published: 21-10-2010

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. Add the cup of water with the powdered consommé (ideally a bit warm) and stir until it boils over low heat, constantly stirring to prevent lumps from forming. Add the Worcestershire sauce and then a bit of cognac or brandy. Finally, add freshly ground pepper. To serve, place the cooked fillets and drizzle with the hot sauce.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

125

kcal

6.25%

Carbohydrate, by difference

2.1

0.7%

Protein

17.3

34.6%

Total lipid (fat)

5.4

8.31%

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100

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Peppercorn Filet Mignon

Ingredients

Preparation

Nutritional information

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