1 1/4 pounds filet mignon
3 tablespoons whole black peppercorns
salt to taste
1/4 cup oil
1/4 cup brandy
1 cup heavy cream
chopped parsley
1 1/4 pounds filet mignon
3 tablespoons whole black peppercorns
salt to taste
1/4 cup oil
1/4 cup brandy
1 cup heavy cream
chopped parsley
Crush the peppercorns
(Place them on a plate or kitchen towel and pound with a meat mallet.) Trim excess fat from the filet and cut into steaks
Season both sides with salt
Sprinkle a little black pepper on each side of the steaks and pound to allow the pepper to penetrate the meat
Fry them on both sides in a hot skillet, well greased with oil
Place on a baking sheet and put in a warm oven
Leave only 1 tablespoon of pan drippings from the steak in the skillet
Add the warmed brandy and ignite
Let it burn for 1/2 minute
Add the heavy cream, stir, and heat
When the sauce thickens slightly, pour over the steaks
Garnish with chopped parsley
Serves 6 people
