BeyondPasta

One more recipe from Italy and this is an amazing one: beef fillet with green peppercorn, in italian Filetto al pepe verde. Made by the hubby, as usual when meat is involved :) Does your hubby cook? I hope so because I think that for some things they can do a lot better than us ladies ;)

So the hubby decided to treat me to this delicacy, we went to a good butcher and bought really fresh organic beef fillet, the spicy sauce was to die for. I almost licked it off of the plate… really!

Also this Fillet dish is not complicated at all, the sauce takes a minute! The only problem is that beef fillet is very expensive, probably the most expensive beef cut.

The following ingredients are for two persons.

Ingredients

• 1 tbs green peppercorn in brine
• 2 fillet steaks (about 200 gr each)
• 30 gr (2 tbs) butter
• 1 shot brandy
• 100 ml cream
• 1 tbs mustard
• butcher string

Directions

Drain the peppercorn and smash some grains (a meat mallet works well for this purpose). The more you break them the stronger the taste, there is no right or wrong.

Tie the fillets with butcher string to keep them in shape. Press them on the peppercorn on both sides.

Heat a skillet, melt the butter and add the fillets. Cook over medium-high heat for a couple of minutes on each side. They should sear well on the outside and be pink on the inside. A beef fillet cooked too much is a shame!

Remove the fillets from the skillet and keep in a warm place.

Deglaze the skillet pouring the brandy and stirring. Add the peppercorn that didn’t stick to the meat, the mustard, the cream and a pinch of salt. The sauce will thicken quickly. Bring the fillets back to the skillet, coat them well with the sauce and serve.

As a side we made some plain roasted potatoes. The were great given the tastiness of the meat and the sauce, plus they are very useful to scoop every last bit of sauce :P

Enjoy!