Beef fillet with pepper, recipe by J-L. Tenoudji (The Cockerel in Paste)
For 4 people:
- 4 beef tenderloins of 180 – 200 g (rather thick)
- 1 jar of heavy cream
- 4 to 5 tablespoons strong Dijon mustard
- Cognac
- Salt
- White peppercorns (important to use only white peppercorns)
- Butter for baking
Preparation:
- Mix the cream, mustard and cognac, then add the salt and a little peppercorns. Adjust the proportions according to taste.
- Reduce in the microwave until it has thickened and lost about a third of its volume. Set aside.
- Put the peppercorns in a tea towel and coarsely crush it, then leave the cracked pepper on a plate.
- Spread over the beef tenderloins on each side.
- Melt the butter over high heat in a frying pan, then cook the fillets in a pan.
- In the pan, drizzle the cognac fillets and flambé.
- Once the flambéing heat is burned, cover with the sauce and turn the fillets over so that the sauce spreads on both sides.
- Serve the fillets on plates and drizzle with the remaining sauce.
Difficulty
30 minutes