Tenderloin Filet au Poivre


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

Creme Fraiche


Serves 4

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