Tournedos Of Beef ‘au Poivre’ Recipe

Time40m

Serves4

Tenderloin Filet steaks flambéed with brandy and served with a pepper cream sauce, fried potatoes & fresh vegetables.

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Ingredients

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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.
7
Serve
Plate the rested filets and drizzle with the pepper cream sauce. Serve with fried potatoes and fresh vegetables on the side.