Free Recipe Peppered Pan-Broiled Beef
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Peppered Pan-Broiled Beef Recipe
Fresh ground white pepper
2 lb Beef fillet (tenderloin)
2 tb Walnut oil
1 ts Dried rosemary; crushed
1/4 c Unsalted butter
2 tb Chopped shallots
1/2 c Double-strength beef broth
1 tb Dijon-style mustard
1/2 c Whipping cream
1/4 c Drained; crushed pickled
-green peppercorns
1/3 c Dry brandy
Peppered Pan-Broiled Beef Preparation
Preheat oven to hottest temperature-500 to 550 degrees. Grind white pepper generously over entire surface of beef, then rub with oil & press in rosemary. Melt butter in large, heavy skillet until smoking hot; add beef & cook quickly, turning as needed, until dark brown all over. Transfer beef to roasting pan and roast 12-15 minutes or until flesh yields readily when pressed (for rare) or yields slightly (medium-rare). While meat roasts, make sauce: Add shallots to butter & meat drippings remaining in skillet & cook until lightly browned, then add broth, mustard, cream & green peppercorns. Bring to a boil, boil until slightly reduced. Add brandy & ignite. Continue to reduce sauce, stirring constantly. When beef is done, sauce should be done. To serve, slice beef, drizzle sauce over center of slices. Makes 4 to 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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