Peppercorn Filet Of Beef With Peppercorn Cream Sauce
One (16 – 20 ounce) Chef's Requested garlic peppercorn-style filet of beef
One tablespoon whole peppercorns, crushed
One tablespoon Hiland or Braum's butter
One tablespoon flour
One-fourth teaspoon salt
One-fourth cup brandy or substitute ¼ cup beef broth
Two-third cup Hiland or Braum's whipping cream
Coat a small baking dish with cooking spray. Heat oven to 450 degrees. Place filet of beef in dish. Bake for 30 minutes for medium doneness. For medium-well, cook 40 minutes. Let rest for 10 minutes prior to slicing.
While the beef is cooking, make the sauce. First, to crush the peppercorns, place them on a cutting board and crush with a meat mallet or a heavy-bottomed sauté pan. Set aside. In a small saucepan, heat butter on medium heat. Once melted, add flour, cooking through until combined. Add salt and peppercorns.
Add brandy, standing back in case of a flame from the alcohol. Whisk the brandy to thoroughly incorporate. Cook one minute. Add whipping cream. Bring to a boil and then continue to whisk and cook for five minutes or until sauce is reduced by half.