Recipe - Peppered Olive Salad

Fresh ground white pepper
2 pound Beef fillet (tenderloin)
2 tablespoon Walnut oil
1 teaspoon Dried rosemary; crushed
One fourth cup Unsalted butter
2 tablespoon Chopped shallots
One half cup Doublestrength beef broth
1 tablespoon Dijonstyle mustard
One half cup Whipping cream
One fourth cup Drained; crushed pickled
green peppercorns
1/3 cup Dry brandy

Preheat oven to hottest temperature500 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 1215 minutes or until flesh yields readily when
pressed (for rare) or yields slightly (mediumrare). 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.