Peppered Pan-broiled Beef
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| Fresh ground white pepper | ||
| 2 | lb | Beef fillet, tenderloin |
| 2 | T | Walnut oil |
| 1 | t | Dried rosemary, crushed |
| 1/4 | c | Unsalted butter |
| 2 | T | Chopped shallots |
| 1/2 | c | Double-strength beef broth |
| 1 | T | Dijon-style mustard |
| 1/2 | c | Whipping cream |
| 1/4 | c | Drained, crushed pickled |
| green peppercorns | ||
| 1/3 | c | Dry brandy |
INSTRUCTIONS
Preheat oven to hottest temperature--500 to 550 degrees. Grind white pepper generously over entire surface of beef, then rub with oil & press in rosemary. Melt butter in large, heavy skillet until smoking hot; add beef & cook quickly, turning as needed, until dark brown all over. Transfer beef to roasting pan and roast 12-15 minutes or until flesh yields readily when pressed (for rare) or yields slightly (medium-rare). While meat roasts, make sauce: Add shallots to butter & meat drippings remaining in skillet & cook until lightly browned, then add broth, mustard, cream & green peppercorns. Bring to a boil, boil until slightly reduced. Add brandy & ignite. Continue to reduce sauce, stirring constantly. When beef is done, sauce should be done. To serve, slice beef, drizzle sauce over center of slices. Makes 4 to 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 885
Calories From Fat: 626
Total Fat: 70.1g
Cholesterol: 264mg
Sodium: 249.1mg
Potassium: 830.9mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.1g
Protein: 46.4g