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Peppercorn Filets - Ken Stewart's Grille - Akron, Ohio
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LADIES HOME JOURNAL -- April, 2001 -- Pan-cooked beef has a honey sauce that cools the heat of the pepper.
Total cooking time: 22 to 23 minutes
- 2 tablespoons olive oil
- 4 beef tenderloin filets (8 oz. Each, each about 1-1/4 inch thick)
- 3/4 teaspoon salt
- 2 teaspoons cracked black peppercorns
- 1/2 cup brandy or red wine
- 1/4 cup prepared demi-glace for brown sauce
- 1 cup water
- 1 tablespoon honey
- 2 tablespoons cold butter, cut up (no substitutes)
- Heat oven to 450°
- Heat oil in a 12-inch ovenproof skillet over medium-high heat 3 to 4 minutes. Meanwhile, sprinkle both sides of filets with salt and one side with pepper. Place filets, peppered side down, in skillet and cook 3 minutes. Turn filets, transfer to oven and roast 7 to 8 minutes, until an instant-read meat thermometer inserted in center of a filet registers 130°F for medium-rare.
- Transfer filets to plates; keep warm. Add brandy or wine to skillet and cook over high heat until reduced to 2 tablespoons, about 2 minutes. Add the demi-glace, water and honey; boil until reduced by half (3/4 cup), about 5 minutes. Remove pan from heat and whisk in butter until blended. Pour sauce around filets. Makes 4 servings.
Per serving: 800 calories, 65 g total fat, 25.5 g saturated fat, 177 mg cholesterol, 667 mg sodium, 6 g carbohydrates, 41 g protein, 23 mg calcium, 0 g fiber.
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