Tenderloin with Creamy Peppercorn Sauce
This sauce is delicious with chicken, pork, lamb, or beef.
PREPARATION 15 minutes
COOK 15 minutes
SERVINGS 4
INGREDIENTS
Sauce
15 ml (1 tbsp.) 4 pepper mixture (black, white, pink, green) coarsely crushed.
1 large French shallot, finely chopped
1 garlic clove, finely chopped
250 ml (1 cup) white wine
60 ml (1/4 cup) cognac or brandy
300 ml (1 1/4 cups) demi-glace (or 600 ml [2 1/2 cups]) veal stock, halved
Sea salt
1/2 cup (125 ml) 35% cream
Meat
4 filet mignon steaks, about 150 g (5 oz) each
15 ml (1 tbsp.) Vegetable oil
15 ml (1 tbsp.) Butter
Freshly ground black pepper
PREPARATION
Steak
In a skillet, heat the oil and butter over medium-high heat.
Season the steaks with salt and pepper.
Once the butter foams well, reduce heat and cook steaks on medium heat, 3 to 4 minutes per side for rare doneness.
Place the tenderloins on a serving plate and cover with foil. (This step is very important. The meat will continue cooking and become juicy and tender.)
Sauce
In the steak saucepan, over medium-high heat combine the shallot, garlic, pepper, and white wine.
Reduce until virtually no liquid remains.
Add the cognac. Flambé.
Add the demi-glace and a pinch of salt.
Simmer over medium heat 5 to 10 minutes, stirring occasionally.
Pour the cream into the sauce and mix.
Adjust the seasoning if necessary.
Put the steaks in serving plates, pour juices over steaks, and drizzle the sauce on top.
Serve with mashed potatoes and steamed vegetables.
Note: you can cook the tenderloins on the BBQ.
Preheat the barbecue to medium-high power. Oil, salt and pepper the steaks. On the hot, oiled barbecue grill, place the steaks. Close the lid and cook the steaks for 2 to 3 minutes per side for rare doneness.
For a special treat:
Crispy shallots
In a saucepan, heat 125 ml (1/2 cup) of the canola oil over medium heat. Cut 6 large dry (French) shallots into slices. In a bowl, combine the shallots with 45 ml (3 tbsp) of the flour. Shake to remove excess flour. Fry in oil, stirring constantly, 1 to 2 minutes until shallots are golden and crispy. Pat dry on absorbent paper. Salt and pepper.
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