PEPPERED FILLET OF BEEF WITH CRANBERRIES
Provided by Florence Fabricant
Categories dinner, project, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place cranberries in a saucepan, cover with water, bring to a boil, and simmer 5 minutes. Drain, refresh with cold water, drain and place in a bowl. Add Cognac.
- Coarsely crush peppercorns in a mortar. (Wrap a towel over mortar at first so peppercorns do not fly about.) Spread crushed peppercorns on a platter.
- Salt fillets on both sides. Place on peppercorns and press to slightly flatten steaks and embed with peppercorns. Repeat on other side.
- Heat half the butter in a skillet just big enough to hold fillets. When butter begins to brown, add fillets and cook over medium heat, 2 to 3 minutes a side, until slightly underdone to your taste. Transfer steaks to a platter. Pour excess fat from skillet.
- Add cranberries and Cognac to skillet and cook briefly over low heat. Add stock and cook sauce until slightly reduced, about 2 minutes. Check sauce for seasoning, adding salt if needed. Swirl in remaining butter bit by bit until sauce is glossy. Return steaks to pan, baste briefly with sauce, and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 540 milligrams, Sugar 10 grams, TransFat 0 grams
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