Seared Fillet of beef with an Ultimate Brandy Peppercorn Sauce
4 people
10 minutes
10 minutes
Ingredients
- 100 ml Beef Stock
- 2 tbsp Black Pepper Corns crushed
- 2 tbsp Brandy
- 50 g Butter
- 100 ml Cream
- 1 tsp Dijon Mustard optional
- 2 cloves Garlic
- 1 pack Mashed Potato Signature Tastes.
- 1 tbsp Olive Oil
- 1 - Sea Salt to taste
- 2 - Shallots
- 4 - SuperValu Signature Tastes Beef Fillet
- 2 sprigs Thyme
- 1 tsp Worcestershire Sauce
Method
- Place the peppercorns in a pestle and mortar and crush until coarse. Set aside.
- Preheat a sauté pan over medium-high heat until very hot.
- Drizzle the oil over the fillets of beef and rub to coat well.
- Place the fillet on the pan. Season well and sear for 2-3 minutes on each side over high heat, reduce the heat to medium and add the butter.
- Continue to cook, basting the fillets in the butter for a further 2-3 minutes for medium or 4-5 minutes for well done.
- Once ready, remove the steaks from the pan and, over medium heat, add the shallot, garlic, thyme and peppercorns.
- Reduce the heat to medium/low, add the peppercorns and garlic, and cook for 30 seconds.
- Pour in the brandy and flambée, then add the stock and mustard and simmer for 2 minutes to reduce and concentrate the flavours. Add the cream and bring it back to a simmer for a further minute or so.
- Remove from the heat and add the rested fillet of beef back into the sauce to serve.
- Serve immediately with some mashed potatoes.
