Tenderloin Filet au Poivre


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The filets are sauteed because the pan in which they are cooked is vital to the making of the sauce. –Country Inn at Princeton, Princeton, Massachusetts


1/4 cup crushed black peppercorns (coarse)
4 tenderloin filets (8 ounces each), bound with a strip of lean bacon
4 ounces clarified butter
1/2 cup brandy
1 cup chicken veloute (recipe follows)
1 cup creme fraiche (recipe follows)
1/3 cup chopped green onions


Work the crushed peppercorns into each side of the steaks; more or less may be used according to personal preference. Saute filets in butter until cooked as desired. Remove and hold. Drain excess grease from pan, add brandy, and boil. Add veloute and creme fraiche and bring to simmer. Add green onions, salt to taste, and serve to accompany filets.

Chicken Veloute


6 teaspoons butter
6 teaspoons flour
4 cups white poultry stock


Melt the butter over low heat in a saucepan. Stir in the flour. Moisten with small amount of stock. Gradually add rest of the stock, stirring all the while. Simmer for about 19 minutes. Strain and hold. Makes about 4 cups

Creme Fraiche


4 ounces buttermilk
4 ounces heavy cream


Combine ingredients and heat in double boiler (stainless steel or glass) to lukewarm (85 degrees F); allow to stand at room temperature until thickened. Temperature should not go below 60 degrees F nor higher than 85 degrees F. In very hot weather it may thicken in as little as 6 hours; in cooler weather, it may take 36 hours. Creme fraiche can be stored in refrigerator for about 1 week. Makes about 1 cup

Cooking & Recipes


Serves 4

Preparation Method

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