INGREDIENTS

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.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”