Total Time30mins
Rating0.0/ 5.0
Servings2people
Ingredients
4
Beef fillets2
Green peppercorns in brine2 tablespoons
Unsalted butter30 g
Extra virgin olive oil1 tablespoon
Brandy60 ml
Double cream100 ml
Salt
Instructions
1
Pat the beef fillets dry with kitchen paper and season with a little salt.
2
Heat the extra virgin olive oil and butter in a frying pan until they start to sizzle.
3
Sear the fillets for about 3 minutes on each side, depending on your preferred level of doneness.
4
Remove the fillets from the pan and let them rest.
5
Add the drained green peppercorns to the pan and deglaze with the brandy (watch out for flames!).
6
Allow the alcohol to evaporate, then pour in the double cream and let it simmer until the sauce thickens.
7
Return the fillets to the pan and coat them well with the sauce.
8
Serve immediately, perhaps with rustic bread to mop up the sauce.