Italian
Filetto al Pepe
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy peppercorn steak made with beef tenderloin, a trio of white, black and pink peppercorns, brandy, butter, brown stock, and cream. The steak is seared, flambéed, and finished with a luscious pepper cream sauce.
- Servings
- 1
- Difficulty
- medium
Ingredients
9 items- 220 gBeef FilletBeef tenderloin, preferably Argentine beef
- SaltTo taste
- White PepperTo taste, part of the three-pepper mix
- Black PepperTo taste, part of the three-pepper mix
- Pink PepperTo taste, part of the three-pepper mix
- BrandyOne generous glass
- Butter(optional) — As needed, for searing
- Brown StockBrown stock, several spoonfuls
- CreamHeavy cream, as needed
Method
- Salt the beef tenderloin on all sides.
- Roll the meat in a mixture of white, black, and pink peppercorns to coat evenly.
- Add a generous glass of brandy and coat the meat again.
- Let the alcohol evaporate over high heat.
- Add brown stock (fondo bruno) spoonful by spoonful.
- Pour in cream and stir to create a creamy sauce.
- Sear the steak in the pan (using butter if desired) until rare or to your liking.
- Serve the steak wrapped in the pepper cream sauce.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
