Ingredients
- 4 8 oz beef filet steaks
- 2 tablespoons unsalted butter
- 1 tablespoon green peppercorns in brine
- drained
- 2 tablespoons shallots
- minced
- 3 tablespoons brandy
- 1 pint heavy cream
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- Cook your steaks to desired doneness and set aside, tented with foil to keep warm
- Saute peppercorns and shallots in butter until shallots are transluscent
- Flame with brandy
- Add heavy cream and lemon juice and lightly boil until reduced by half
- Season sauce with salt and pepper to taste
- Add steaks to sauce to heat briefly being careful not to over cook steaks
- Serve immediately and enjoy
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