Fillet Au Poivre With Brandy & Rooibos Tea Cream Sauce

Bouillabaisse
September 22, 2016
Tuna Nicoise
September 22, 2016
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Fillet Au Poivre With Brandy & Rooibos Tea Cream Sauce
This recipe is always a winner and foolproof. Anybody can cook a really good steak with these easy steps. Ensure that you have good quality meat and little else can go wrong.
Servings
Ingredients
  • 4 x 200g fillet steaks at room temperature
  • 100 g black peppercorns crushed
  • olive oil
  • 120 ml KWV Brandy of your choice
  • 800 ml cream
  • 4 bags rooibos tea
Servings
Ingredients
  • 4 x 200g fillet steaks at room temperature
  • 100 g black peppercorns crushed
  • olive oil
  • 120 ml KWV Brandy of your choice
  • 800 ml cream
  • 4 bags rooibos tea
Instructions
  1. Place a large, heavy bottomed sauce pan onto the stove and let it heat up.
  2. Meanwhile, roll the four fillets in black pepper corns until they’re covered from top to bottom. Pour olive oil into the pan.
  3. Now, seal the meat generously on each side until golden brown and remove the pan from the heat.
  4. Add the brandy and place the pan back onto the source of heat. If you are cooking with gas, the brandy will catch alight, otherwise use a match to ignite it.
  5. Flambé the fillets until all the flames have died down. Remove the fillets from the pan and let them rest for 5 minutes.
  6. Pour the cream into the pan with all the juices and brandy and the 4 rooibos tea bags.
  7. Stir the sauce continuously until it has reduced by two thirds and become thick and lovely.
  8. Remove the tea bags and let the sauce rest.
  9. Place the meat into the hot oven and let it warm through for 3-5 minutes.
  10. Remove and serve with the sauce and matchstick-thin French fries.
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