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Tenderloin Filet au Poivre

Tenderloin Filet au Poivre
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Yield: Serves 4

The filets are saut


  • 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


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

Chicken Velout


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


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



  • 4 ounces buttermilk
  • 4 ounces heavy cream


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

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