Tournedos Of Beef ‘au Poivre’ Recipe
Recipe information
Make Tournedos Of Beef ‘au Poivre’ in just 40m. Tenderloin Filet steaks flambéed with brandy and served with a pepper cream sauce, fried potatoes & fresh vegetables.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Beef
Season the beef tenderloin filets with salt and crushed black peppercorns on both sides.
2. Cook the Potatoes
Peel and cut the potatoes into thin slices. Fry them in a pan with olive oil until golden and crispy. Set aside.
3. Sear the Filets
In a large skillet, heat butter over medium-high heat. Add the seasoned filets and cook for about 3-4 minutes on each side for medium-rare. Remove the filets from the skillet and let them rest.
4. Flambé with Brandy
Carefully add brandy to the skillet, allowing it to flambé. Let the flames subside.
5. Make the Pepper Cream Sauce
Reduce heat to medium, then add heavy cream to the skillet. Stir and let it simmer for 3-5 minutes until the sauce thickens. Adjust seasoning with salt if necessary.
6. Cook the Fresh Vegetables
In a separate pot, blanch the fresh vegetables in boiling water for 2-3 minutes. Drain and set aside.
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