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Peppercorn Filets

Makes: 4  servings Start to Finish 450°F 25 mins


  • 2 tablespoons  olive oil
  • 4 8 ounces  center-cut beef tenderloin filets (about 1-1/4-inch thick each)
  • 3/4 teaspoon  salt
  • 2 teaspoons  cracked black peppercorns
  • 1/2 cup  brandy or red wine
  • 1/4 cup  prepared demi-glace for brown sauce
  • 1 cup  water
  • 1 tablespoon  honey
  • 2 tablespoons  cold butter, cut up (no substitutes)


1. Heat oven to 450 degrees F.

2. Heat oil in a 12-inch ovenproof skillet over medium-high heat 3 to 4 minutes. Meanwhile, sprinkle both sides of filets with salt and one side with pepper. Place filets, peppered side down, in skillet and cook 3 minutes. Turn filets, transfer to oven and roast 7 to 9 minutes, until an instant-read meat thermometer inserted in center of a filet registers 140 degree F for medium-rare.

3. Transfer filets to plates; keep warm. Add brandy or wine to skillet and cook over high heat about 2 minutes, until reduced to 2 tablespoons. Add the demi-glace, water and honey; boil about 5 minutes, until reduced by half (3/4 cup). Remove pan from heat and whisk in butter until blended. Pour sauce around filets. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)800,
  • Fat, total(g)65,
  • chol.(mg)177,
  • sat. fat(g)26,
  • carb.(g)6,
  • pro.(g)41,
  • sodium(mg)667,
  • Percent Daily Values are based on a 2,000 calorie diet