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Tournedos Au Poivre Vert

chef.jackson's picture
Ingredients
  Fillet steaks 24 Ounce (6 In Number, 6 Ounce / 175 Grams Each)
  Oil 1 Teaspoon
  Dry white wine 4 Fluid Ounce (125 Milliliter)
  Brandy 30 Milliliter (2 Tablespoon)
  Green peppercorns 30 Milliliter (2 Tablespoon)
  Chives 1 Teaspoon (Leveled) (Freeze Dried / Fresh)
  Shallots 2 Ounce, finely diced (50 Grams)
  Beef stock cube 1
  Corn flour 1 Teaspoon (Leveled)
  Skimmed milk 1⁄2 Pint (275 Milliliter)
Directions

GETTING READY
1. Trim and discard all visible fat from steaks.

MAKING
2. In a non-stick pan, brush oil and fry steaks as desired.
3. Remove steak from pan and keep hot.
4. Into the same pan, pour wine and brandy and let alcohol evaporate.
5. Add peppercorns, chives, shallots and stock cube; simmer over low heat for about 2-3 minutes.
6. In a cup, mix corn flour in milk and pour into the pan; bring back to boil over high heat.
7. Reduce heat to low and simmer for 5 minutes with occasional stirring.

SERVING
8. Over hot steaks in the plate, pour sauce and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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