Peppered Pan-Broiled Beef
| Yield: | 4 Servings |
| Categories: | Meat |
| Fresh ground white pepper | ||
| 2 | lb | Beef fillet (tenderloin) |
| 2 | tb | Walnut oil |
| 1 | ts | Dried rosemary; crushed |
| 1/4 | c | Unsalted butter |
| 2 | tb | Chopped shallots |
| 1/2 | c | Double-strength beef broth |
| 1 | tb | Dijon-style mustard |
| 1/2 | c | Whipping cream |
| 1/4 | c | Drained; crushed pickled green peppercorns |
| 1/3 | c | Dry brandy |
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