How to make it

  • In a bowl combine peppercorns and dust each filet on all sides, remove filets to plate.
  • Heat olive oil in sauté pan on medium heat, carefully sear filets on both sides, about 1 minute each (for rare), then remove from pan, reserving juices in pan.
  • In the same hot pan with juices combine butter, shallots, garlic and sauté until slightly browned then carefully deglaze pan with brandy.
  • Add rosemary, heavy cream, Dijon mustard, and salt.
  • Reduce until slightly thickened and adjust for salt.
  • Arrange filets on plate, top with sauce and garnish with blue cheese and enjoy.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    victoriaregina ate it and said...
    I just love this! Pepper is great but pepper and tenderloin is out of this world and youu brought it to another level. Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Oh, this is wonderful and a combination of my favorite flavors. Brava!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes