Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!
Note: This is how this dish would be prepared in a restaurant kitchen.
Medallion of Beef au Poivre Vert (Filet Mignon in Green
Serving size: 1
Preparation time: 0:30
1 - 6 ounce beef tenderloin medallion, about 1 inch thick
1 tablespoon butter
1 tablespoon olive oil
salt and white pepper to taste (about pinch of Kosher salt and a pinch of white pepper)
1 tsp. shallots, chopped fine
1 teaspoon green peppercorns, slightly crushed but not to a paste
2 tsp. chopped parsley
1 tablespoon brandy
1/4 cup rich veal stock
1 tablespoons unsalted butter, room temperature
2 tablespoons heavy cream
Prepare the 6 ounce medallion, trim of fat. In a non stick pan, (if possible) and small---a 7 inch diameter pan is fine, melt the butter over medium heat. When the butter begins to brown, add the oil and swirl the pan. Decrease the heat to medium, place the beef in the pan and brown, turn when well browned, and cook until the desired doneness, rare 120 degrees F., (2 minutes each side) medium-rare 125 degrees F., (3 minutes each side) medium 130, medium-well to well done 140 degrees F. (4-5 minutes each side). Remove from the pan and keep warm. Increase the heat to medium-high, discard all but 1 tablespoon of the oil mixture, add the shallots and peppercorns, sauté for one minute, Deglaze with the brandy---be careful of a flare-up! Remove the pan from the heat to prevent an explosion! Cook 15 seconds, add the stock, cook for 1 minute, reduce the heat, add the cream, parsley, and add the butter to mount the sauce
(monte a beurre) this means to enrich the sauce by swirling butter into it. Taste for seasoning, add more salt if you like. Briefly place the meat under a broiler to make sure it's hot, be careful not to cook it any more, 1 minute is fine. Place the beef on a warm plate and coat with the sauce for the pan---garnish. If you don't have veal stock you may use canned beef or chicken stock.
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