Name: Roasted Filet Mignon with Brandy and Peppercorn Sauce
Ingredients: 4 Beef filets mignons; 5 ounces each; 1/4 ts Freshly cracked black peppercorns; 1/4 ts Freshly cracked white peppercorns; 2 tb Extra-virgin olive oil; divided; 2 tb Finely chopped shallots; 1/4 lb Mixed mushrooms; 2 tb Balsamic vinegar; 1 1/2 c Beef stock; 1/4 c Brandy; 1 tb Chopped fresh thyme leaves; 1/2 c Evaporated skim milk; 1 ts Cornstarch mixed with 1 tablespoon water; Salt to taste; 1 ts Green peppercorns; Rosemary sprigs for garnish

David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Sami		4	Servings

INGREDIENTS

4		Beef filets mignons; 5 ounces each
1/4	ts	Freshly cracked black peppercorns
1/4	ts	Freshly cracked white peppercorns
2	tb	Extra-virgin olive oil; divided
2	tb	Finely chopped shallots
1/4	lb	Mixed mushrooms
2	tb	Balsamic vinegar
1 1/2	c	Beef stock
1/4	c	Brandy
1	tb	Chopped fresh thyme leaves
1/2	c	Evaporated skim milk
1	ts	Cornstarch mixed with 1 tablespoon water
		Salt to taste
1	ts	Green peppercorns
		Rosemary sprigs for garnish

INSTRUCTIONS

Don't be afraid to add more peppercorns to this sauce. It makes the perfect
complement to the tender beef. Feel free to sneak in some cream or butter
to finish off the sauce.
1. Preheat the oven to 450 degrees.
2. Roll the filets in the cracked peppercorns. In a roasting pan or
ovenproof frying pan, heat 1 tablespoon of the olive oil and when hot, sear
the filets on all sides until golden brown. Transfer the pan to the oven
and roast for 7 to 8 minutes, turning the filets over after 3 to 4 minutes.
3. In the meantime, in a saucepan, heat the remaining 1 tablespoon olive
oil and when hot, add the shallots. When golden brown, add the mushrooms
and vinegar. Let reduce until almost dry. Add the stock, brandy and thyme.
Let it reduce by half. For a smoother texture, strain through a fine sieve.
Add the evaporated milk and, just before it comes to a boil, add the
cornstarch mixture. Adjust the seasoning with salt and the green
peppercorns.
4. To serve, spoon 3 or 4 tablespoons of sauce on top of each filet.
Garnish with rosemary sprig.
>From Incredible Cuisine, by Jean-Pierre Brehier (Time-Life Books).
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998

A Message from our Provider:

“Give God what’s right — not what’s left.”