Ingredients

• 2 x fillet mignon steaks (250g - 8oz beef tenderloin, cleaned and cut)
• 1/4 cup of black whole peppercorns (or crushed)
• 1 tbs green peppercorns (these are optional)
• 1 garlic clove
• 1 or 2 shallots (approx half cup when chopped)
• 1 cup of heavy cream
• 2 cups of beef or veal stock
• 1/3 cup of Brandy.
• 1 tbs Dijon mustard
• 1 or 2 sprigs of fresh thyme (or half tsp of dried)

Steps

• Step 1

  Preheat your oven to 180ºC or 350ºF.

• Step 2

  Chop the shallots very finely.

• Step 3

  Crush and chop the garlic very finely.

• Step 4

  Add the black peppercorns to a mortar and pestle and crush coarsely.

• Step 5

  Salt your beef tenderloin evenly.

• Step 6

  Roll your meat into the crushed black peppercorns to completely cover except for the end parts.

• Step 7

  Add oil to a frying pan on medium high heat.

• Step 8

  Place your meat in the hot oil and sear evenly all around. (this creates a pepper crust, do not burn the pepper)

• Step 9

  Transfer frying pan with meat to oven and roast for 10 minutes (medium rare) at 180ºC or 350ºF.

• Step 10

  Once meat is cooked, remove the meat and leave to rest on a hot plate.

• Step 11

  Place the same frying pan back on heat. (if your oil is burnt, best to tip it out first
  otherwise keep all the juices).

• Step 12

  Add the butter.

• Step 13

  Add the thyme.

• Step 14

  Add the shallots.

• Step 15

  Add the garlic and lightly sweat all the ingredients for one minute.

• Step 16

  Add the Dijon mustard.

• Step 17

  Add the brandy (always remove the pan away from the stove first, then place it back on the stove and the Brandy should ignite “Flambe” (Caution, if not confident, do it with the gas off first).

• Step 18

  Add the stock.

• Step 19

  Pour in any of the juices from your resting meat that should have dripped onto the plate.

• Step 20

  Add the cream.

• Step 21

  Add the salt (if you mustard is very salty you may not need salt, if unsure, salt the sauce to your taste just before serving).

• Step 22

  Add the green peppercorns (this step is optional).

• Step 23

  Remove the fresh thyme sprigs, if using dried thyme, leave as is.

• Step 24

  Slice your meat into three pieces and place on a warmed up plate.

• Step 25

  Once your sauce has reduced and appears thick enough, pour around the meat.

Little Tips

This dish is best served with French fries (chips) and a well dressed French salad.
Always bring your meat to room temperature before cooking, remove from fridge 20 to 30 minutes before using.
You can use other cuts of meat, if making flat steaks, use less pepper as the surface area is much larger.