Roasted fillet with mustard and peppercorn sauce

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 16
Servings 4
Time 20

Ingredients

  • 1.50
    kg
    beef fillet
  • 5
    ml
    salt
  • 5
    ml
    crushed peppercorns
  • 25
    ml
    olive oil
  • 45
    ml
    sauce: (3tbsp) onion, finely chopped
  • 30
    ml
    (2 tbsp) stork culiness
  • 30
    ml
    (2 tbsp) wholegrain mustard
  • 30
    ml
    (2 tbsp) Dijon mustard
  • 250
    ml
    (1 cup) beef stock
  • 60
    ml
    (1/4 cup) Brandy
  • 10
    ml
    (2 tbsp) red peppercorns, crushed (if available)
  • 10
    ml
    (2 tbsp) green Mdagascar peppercorns, crushed
  • 250
    ml
    (1 cup) stork crémendous
  • 10
    ml
    (1-2 tsps) sugar
  • 5
    ml
    coarse salt
  • 5
    ml
    pepper to taste
 

Method

30
 
1. Rub the fillet with olive oil, coarse salt and crushed peppercorns.

2. Pre-hear a grilling pan and cook fillet on medium-high, turning frequently until well browned and medium rare ? approximately 20 minutes.

3. Sauté onions in Stork Culinesse in a medium pot until softened.

4. Stir in mustards and add the beef stock and brandy.

5. Add peppercorns and simmer.

6. Pour in Stork Crémendous and reduce on medium heat until sauce thickens.
Whisk in 1 ? 2 tsps sugar to taste.

7. Season with coarse salt and pepper and serve with sliced fillet.

 

Read more on: dairy  |  grill
 

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