Restaurant Recipes
Arnaud's Filet Mignon au Poivre
Yield: 6 servings
Ingredients
- 6 (8 ounce) filets
- 6 tablespoons cracked black pepper
- Salt
- 3 tablespoons clarified butter oil
- 3/4 cup brandy
- 3/4 cup heavy cream
- 1/2 cup demi-glace, home made or purchased (available in gourmet shops and groceries)
- Watercress to garnish
Instructions
- Lightly season the filets with salt and pound cracked pepper into both sides.
- Heat the butter in a sauté pan over high heat.
- Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes.
- Remove from pan and keep warm.
- Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1 1/2 minutes.
- Add the demi-glace and cook about 1 minute more.
- Taste for seasoning and adjust if necessary.
- Center each filet on a hot dinner plate, ladle sauce over.
- Garnish with watercress.
- Serve.