Sauteed Beef Tenderloin Au Peivre
- Number of Servings: 4
Ingredients
Beef Tenderloin medallions (4 oz each) - 4Salt - To TastePeppercorn (cracked) - 6 TbspClarified Butter - 2 OZCognac - 4 OZRich Brown Stock - 4 OZHeavy Cream - 4 OZWhole Butter (cut 1 inch cubes) - 4 OZ
Season medallions with salt.
Spread peppercorns on a pan or plate and press steaks onto them lightly coating each side.
Heat sautee pan over medium heat, add clarified butter and heat until it shimmers. Place steaks into pan and sautee over medium heat until each side is evenly browned - about 2-3 minutes per side. Be careful not to brown or burn the peppercorns. Remove from pan, keep warm and rest for 5 minutes.
Add cognac to pan and place over medium heat t ignite flames. When flames die down scrape pan to loosen any bits stuck to the bottom. Reduce cognac by 1/2.
Reduce heat to low and whisk in stock an heavy cream. Simmer the sauce until it is nappe - about 3-5 minutes.
Reduce heat to low and whisk in diced butter. Immediately remove from heat.
Strain sauce through chimoise
Adjust seasoning and serve.
Serving Size: 4 - 4 ounce servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTINN0716.
Spread peppercorns on a pan or plate and press steaks onto them lightly coating each side.
Heat sautee pan over medium heat, add clarified butter and heat until it shimmers. Place steaks into pan and sautee over medium heat until each side is evenly browned - about 2-3 minutes per side. Be careful not to brown or burn the peppercorns. Remove from pan, keep warm and rest for 5 minutes.
Add cognac to pan and place over medium heat t ignite flames. When flames die down scrape pan to loosen any bits stuck to the bottom. Reduce cognac by 1/2.
Reduce heat to low and whisk in stock an heavy cream. Simmer the sauce until it is nappe - about 3-5 minutes.
Reduce heat to low and whisk in diced butter. Immediately remove from heat.
Strain sauce through chimoise
Adjust seasoning and serve.
Serving Size: 4 - 4 ounce servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTINN0716.
Nutritional Info Amount Per Serving
- Calories: 541.8
- Total Fat: 49.3 g
- Cholesterol: 164.6 mg
- Sodium: 1,292.5 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 23.3 g
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