filet au poivre



9oz filet
1 and 1/2oz congac
1 tablespoon freshly cracked assorted peppercorns mccormick makes it a bottle
2 cups heavy whipping cream

cut the filet into 3 equal medallions. and liberally season both sides with the freshly cracked peppercorns.


with a large frying pan on medium heat place the medallions in the pan, and let cook until the sides turn grey, then flip each medallion. for rare to mid rare remove the medallions from the pan 30 to 45 seconds after they are flipped. for more doneness leave in the pan.

after removing the medallions from the pan, and still under medium heat carefully add the congac to the pan and deglaze the peppercorns from the bottom of the pan. add the cream stirring the whole time to keep from burning the cream, allow to reduce in volume in half, and pour over the filets.



g43 lugar and muk optional