Try this Roasted Filet Mignon with Brandy and Peppercorn Sauce recipe, or contribute your own.
Suggest a better descriptionDont 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
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 4 | ||
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Calories: 670 | ||
Calories from Fat: 397 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 131.9mg | 41 % | |
Sodium 864.1mg | 30 % | |
Potassium 1447.7mg | 38 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.4g | ||
Protein 51.5g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 670
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