Return to Content

Tenderloin Filet au Poivre

by

Yield: Serves 4

The filets are saut

Ingredients:

  • 1/4 cup crushed black peppercorns (coarse)
  • 4 tenderloin filets (8 ounces each), bound with a strip of lean bacon
  • 4 ounces clarified butter
  • 1/2 cup brandy
  • 1 cup chicken velout

Instructions:

Work the crushed peppercorns into each side of the steaks; more or less may be used according to personal preference. Saut

Chicken Velout

Ingredients:

  • 6 teaspoons butter
  • 6 teaspoons flour
  • 4 cups white poultry stock

Instructions:

Melt the butter over low heat in a saucepan. Stir in the flour. Moisten with small amount of stock. Gradually add rest of the stock, stirring all the while. Simmer for about 19 minutes. Strain and hold. Makes about 4 cups

Cr

Ingredients:

  • 4 ounces buttermilk
  • 4 ounces heavy cream

Instructions:

Combine ingredients and heat in double boiler (stainless steel or glass) to lukewarm (85 degrees F); allow to stand at room temperature until thickened. Temperature should not go below 60 degrees F nor higher than 85 degrees F. In very hot weather it may thicken in as little as 6 hours; in cooler weather, it may take 36 hours. Cr
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order