Favorite Recipe: Filet Au Poive from Arnaud’s Restaurant
Ingredients:
8 tenderloin file (8 oz.) center cut
4 oz. fresh crushed black peppercorns
Salt to taste
5 oz. cognac
8 oz. veal stock
4 oz. whipping cream (32%)
2 oz. plugras butter
3 oz. clarified butter
8 parsley sprigs
Preparation:
Gently press cracked peppercorns to taste on both sides of each filet with the flat side of a mallet or chopper and add salt to taste. Heat clarified butter in a large sauté pan over medium heat until medium hot. Add meat and cook slowly for approx. 6 minutes on each side. Add cognac and ignite, either by tilting the pan over a stove-top flame or lighting it carefully with a long match. When the flames have burned out, remove the meat from the pan and place it in a 120 degree oven until ready for use.
Add the veal stock and cream to the pan and reduce the sauce over medium heat until it reaches a creamy consistency. Add the Plugras butter to the sauce, rotating the pan constantly until a creamy consistency is reached.
Place each filet on a dinner plate, cover with the sauce and garnish with parsley sprig. Serves 8. |
