22 Sep Fillet Au Poivre With Brandy & Rooibos Tea Cream Sauce
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
- Place a large, heavy bottomed sauce pan onto the stove and let it heat up.
- Meanwhile, roll the four fillets in black pepper corns until they’re covered from top to bottom. Pour olive oil into the pan.
- Now, seal the meat generously on each side until golden brown and remove the pan from the heat.
- 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.
- Flambé the fillets until all the flames have died down. Remove the fillets from the pan and let them rest for 5 minutes.
- Pour the cream into the pan with all the juices and brandy and the 4 rooibos tea bags.
- Stir the sauce continuously until it has reduced by two thirds and become thick and lovely.
- Remove the tea bags and let the sauce rest.
- Place the meat into the hot oven and let it warm through for 3-5 minutes.
- Remove and serve with the sauce and matchstick-thin French fries.