Beef Fillet with Brandy Cream Sauce
Beef Fillet with Brandy Cream Sauce
Brief Description
Tender beef fillet coated in cracked peppercorns and pan-seared, served with a rich brandy cream sauce made from pan juices, stock and cream. A classic steakhouse-style dish that’s elegant but straightforward.
Key Details
-
Serves: 4
-
Prep Time: 10 minutes
-
Cook Time: 10–15 minutes
-
Total Time: About 25 minutes
-
Difficulty: Easy
-
Dietary: Gluten-free
Ingredients
For the beef
-
1 whole beef fillet (about 800 g–1 kg), trimmed
-
Olive oil
-
1–2 tbsp black peppercorns, crushed
-
Salt, to taste
-
Butter, for frying
For the sauce
-
4 tbsp brandy
-
250 ml beef stock
-
125 ml pouring cream
Method
-
Rub the beef fillet lightly with olive oil.
-
Crush the peppercorns and sift out the finest powder, keeping the coarse pieces.
-
Season the fillet lightly with salt, then roll it in the crushed pepper to coat evenly.
-
Heat butter in a heavy-based frying pan over medium-high heat.
-
Sear the whole fillet until well browned on all sides, then remove from the pan and rest briefly.
-
Slice the fillet into thick medallions and return to the pan. Fry quickly to your preferred doneness, then remove and keep warm.
-
Deglaze the pan with the brandy and carefully flambé, allowing the alcohol to burn off.
-
Add the beef stock and reduce over high heat until slightly thickened.
-
Stir in the cream and simmer gently until the sauce reaches a coating consistency.
-
Spoon the sauce over the beef medallions and serve immediately.
Alternative method
Sous-vide (for perfect doneness):
Season and pepper the fillet, vacuum-seal with a little butter and cook at 54.5°C for medium-rare (2 hours). Pat dry, sear briefly in a hot pan, then prepare the brandy cream sauce as above.
Storage
-
Freezer: No
Serve with
-
Potato purée or dauphinoise potatoes
-
Green beans or asparagus
-
A crisp green salad
Source
Family recipe.
Tags
main, beef, classic, gluten-free
Comments
Post a Comment