Filetto Al Pepe Verde Recipe

Inspired by Osteria 177

Time40m

Serves2

Grilled 9 oz center cut Angus Beef Tenderloin with Green Peppercorn in Cognac sauce

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Ingredients

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1
Prepare the Tenderloin
Season the Angus beef tenderloin with salt and black pepper on all sides. Let it sit at room temperature for about 30 minutes.
2
Grill the Tenderloin
Preheat the grill to high heat. Drizzle olive oil over the tenderloin and place it on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from grill and let it rest for 5 minutes.
3
Make the Sauce
In a skillet over medium heat, add the green peppercorns and cognac. Let it simmer for 2-3 minutes until the cognac reduces slightly. Stir in the heavy cream and let it cook for another 5 minutes until the sauce thickens.
4
Serve
Slice the tenderloin and plate it. Drizzle the green peppercorn sauce over the slices and serve immediately.