Title: Peppered Pan-Broiled Beef
Categories: Meat
Yield: 4 Servings

Fresh ground white pepper
2 lb Beef fillet (tenderloin)
2 tb Walnut oil
1 ts Dried rosemary; crushed
1/4 c Unsalted butter
2 tb Chopped shallots
1/2 c Double-strength beef broth
1 tb Dijon-style mustard
1/2 c Whipping cream
1/4 c Drained; crushed pickled
-green peppercorns
1/3 c Dry brandy

Preheat oven to hottest temperature--500 to 550 degrees. Grind white pepper
generously over entire surface of beef, then rub with oil & press in
rosemary. Melt butter in large, heavy skillet until smoking hot; add beef &
cook quickly, turning as needed, until dark brown all over. Transfer beef
to roasting pan and roast 12-15 minutes or until flesh yields readily when
pressed (for rare) or yields slightly (medium-rare). While meat roasts,
make sauce: Add shallots to butter & meat drippings remaining in skillet &
cook until lightly browned, then add broth, mustard, cream & green
peppercorns. Bring to a boil, boil until slightly reduced. Add brandy &
ignite. Continue to reduce sauce, stirring constantly. When beef is done,
sauce should be done. To serve, slice beef, drizzle sauce over center of
slices. Makes 4 to 6 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.