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Fillet Of Beef With Green Peppercorn

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Anonymous (not verified)
  Beef fillet 4 Pound
  Corn oil 4 Tablespoon (Preferably Mazola Brand)
  Boiling water 1⁄2 Cup (8 tbs)
  Bouillon cubes 2
  Whipping cream 3⁄4 Cup (12 tbs)
  Cognac 2 Tablespoon
  Canned green peppercorn To Taste
  Bovril 1 Teaspoon (Broth And Seasoning Base)
  Cornstarch/Arrowroot 1 Teaspoon
  Salt To Taste
  Pepper To Taste

In a large skillet saute the fillet in the heated corn oil until nicely browned.
Sprinkle with salt and pepper.
Transfer to a baking pan and bake at 400 degrees for about twenty minutes.
To prepare the sauce, place the pan juices in a saucepan.
Stir in the hot water.
Drop in the bouillon cubes and cook, stirring, until dissolved.
Add the cream, Cognac, peppercorn and Bovril.
If the sauce is not thick enough, add the arrowroot or cornstarch and stir for a few minutes until thickened.
Transfer the sauce to a gravy bowl and serve with the fillet.

Recipe Summary

Side Dish

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