Filet with Green Peppercorns
Ingredients
Beef fillet (4 fillets), 1 kg
Green peppercorns in brine, 20g
Heavy cream, 80g
Dijon mustard, 40g
Beef broth, 100g
Brandy, 25g
Clarified butter, 20g
Salt, as needed
All-purpose flour, as needed
Calories in Filet with Green Peppercorns: 541
Difficulty: Medium
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4
Cost: Expensive
Preparation
Before starting to prepare the filet with green peppercorns, prepare the beef broth following our recipe. In the meantime, remove all ingredients from the refrigerator to ensure they’re at room temperature, especially the beef. Otherwise, it might remain cold and uncooked in the center. Take kitchen twine and tie the fillets so they maintain their shape during cooking. Cut a piece of twine long enough, fold it in half, and wrap it around the fillet 1. Then, pass the two ends of the twine that you’re holding in one hand through the loop you made with the other hand 2. Now, separate the two ends and use them to make another round around the fillet. Finally, tie the twine with a knot 3.
After tying the filets, place the flour in a container, and place the filets inside, being careful to flour only the top and bottom of each fillet 5. Now take a pan, add the clarified butter, and let it melt over high heat 6.
When the butter is hot, place the filets in the pan 7 and sear them for a few seconds over high heat. Then lower the heat slightly and let them cook for 1-2 minutes without touching them, so that the first 6-7mm of the fillet becomes golden. At this point, raise the heat again, and turn the filets to the other side using a pair of tongs or two wooden spoons 8, taking care not to pierce the meat. Sear again for a few seconds, then let them cook for another 1-2 minutes over lower heat. Lastly, tilt the pan and roll the filets in the butter so that the entire surface is sealed 9.
At this point, deglaze the pan with brandy, being careful of any butter splatters 10. Tilt the pan to flambe the brandy or use a lighter and let the alcohol evaporate 11. As soon as the flames go out, decrease the heat and add the green peppercorns, which you have previously drained from the brine 12, a pinch of salt, and the mustard 13. Rotate the pan to distribute the seasoning, then add 50g of fresh cream 14 and 50g of broth 15.
Move the pan again to mix everything and continue cooking for a couple of minutes, continuously spooning the cream over the surface of the meat 16. Then turn the fillets and do the same thing on the other side. For perfectly rare meat, touch the surface of the filet with a finger to make sure it’s soft. If you prefer the meat to be slightly more cooked, prolong the cooking time, eventually adding a little more broth. Once the filets are cooked, transfer them to your serving plates, remove the twine 17 and let them rest. Meanwhile, take the pan with the cooking juices, add the remaining 50g of broth 18 and 30g of fresh cream 19, optionally adjust the salt, and thicken the sauce over high heat for 1-2 minutes, moving the pan. You’ll recognize the right consistency when the cream slowly comes back together after being drawn through with a spoon 20. Finally, take the plate with the filet, sprinkle it with a spoonful of sauce, and immediately serve your filet with green peppercorns 21!
Temperature for the Various Degrees of Cooking
To be sure to achieve the right degree of doneness, you can measure the temperature in the center of the meat with a thermometer. For rare meat, aim for 51°-52°C at most. For medium meat, stay between 55°-58°C. For well-done filets, aim for temperatures between 58° and 65°C.
Storage
We recommend consuming the filet with green peppercorns as soon as possible. You can store it in the refrigerator, in a sealed container, for up to one day.