Filetto Di Vitello Au Poivre Recipe

Inspired by Osteria 177

Time40m

Serves4

Veal Tenderloin, shallots, soft green peppers, fresh herbs, and Cognac reduction sauce.

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Ingredients

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1
Prepare the Ingredients
Start by finely chopping the shallots and soft green peppers. Set aside. Chop the fresh herbs and set aside as well.
2
Sear the Veal
In a large skillet, heat the olive oil over medium-high heat. Season the veal tenderloin with salt and coarsely cracked black pepper. Sear the veal on all sides until browned (about 3-4 minutes per side). Remove from the skillet and let it rest.
3
Cook the Shallots and Peppers
In the same skillet, add the shallots and soft green peppers. Sauté until soft and translucent, about 5 minutes.
4
Deglaze with Cognac
Carefully add the Cognac to the pan to deglaze, scraping the bottom of the skillet to release any browned bits. Let it reduce for about 2-3 minutes.
5
Make the Sauce
Add the heavy cream and chopped fresh herbs to the skillet. Stir well and let the sauce simmer for 5 minutes until it thickens slightly.
6
Finish the Dish
Slice the rested veal tenderloin and arrange on a serving plate. Pour the Cognac reduction sauce over the veal and garnish with additional fresh herbs, if desired.