Flambéed fillet with black pepper cream

Name: Flambéed fillet with black pepper cream
Yield: 6 servings
Cuisine: Beef
Ingredients: 200.00 g steak fillet; 10.00 ml fresh chillies 573; 60.00 ml freshly ground black pepper; 30.00 ml butter; 60.00 ml brandy; 0.00 salt to taste; 15.00 ml wholegrain mustard; 250.00 ml cream

6 servings

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Beef

By Food24 November 03 2009

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Ingredients (8)

200.00 g	steak — fillet
10.00 ml	fresh chillies — 573
60.00 ml	freshly ground black pepper
30.00 ml	butter
60.00 ml	brandy
0.00	salt — to taste
15.00 ml	wholegrain mustard
250.00 ml	cream

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Method:

Brush meat with oil. Sprinkle with the pepper and gently press into the meat.
Fry meat in melted butter in a heavy-base frying pan.
Pour over brandy and ignite.
When the flames have died down, season and add the remaining ingredients.
Serve with crinkle fried chips.