Recipe - Roasted Filet Mignon With Brandy And Peppercorn Sauce

4 Beef filets mignons; 5
ounces each
One fourth teaspoon Freshly cracked black
peppercorns
One fourth teaspoon Freshly cracked white
peppercorns
2 tablespoon Extravirgin olive oil;
divided
2 tablespoon Finely chopped shallots
One fourth pound Mixed mushrooms
2 tablespoon Balsamic vinegar
1 One half cup Beef stock
One fourth cup Brandy
1 tablespoon Chopped fresh thyme leaves
One half cup Evaporated skim milk
1 teaspoon Cornstarch mixed with 1
tablespoon water
Salt to taste
1 teaspoon Green peppercorns
Rosemary sprigs for garnish

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 JeanPierre Brehier (TimeLife Books).

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 06, 1998