Laborie Fillet au Poivre


Laborie Fillet au Poivre
Laborie Fillet au Poivre
Print Recipe
This fillet recipe has been a part of my life since I started cooking and it is always lovely to prepare for guests. The truth is that it is really easy to cook and one just needs to have enough confidence to brave the flames of the flambé process and to let the meat rest in between cooking steps. Go ahead and try it you will not be disappointed!
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Laborie Fillet au Poivre
Laborie Fillet au Poivre
Print Recipe
This fillet recipe has been a part of my life since I started cooking and it is always lovely to prepare for guests. The truth is that it is really easy to cook and one just needs to have enough confidence to brave the flames of the flambé process and to let the meat rest in between cooking steps. Go ahead and try it you will not be disappointed!
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes
Ingredients
  • 4 x 200 g good quality aged beef fillets
  • ~ olive oil
  • 125 ml of coarse black pepper
  • 75 ml of KWV 5 year old brandy
  • 500 ml of cream
Instructions
  1. Heat up a skillet or sauce pan till really hot, rub the meat with the olive oil and roll in the coarse black pepper, pan fry the fillet on all sides until well seared and golden brown for about 4 to 5 minutes.
  2. Pour the brandy into the pan and flambé until all the alcohol has burned off, immediately remove the meat and let it rest.
  3. Add the cream to the pan and let it reduce to about half while continuously stirring, season with salt.
  4. Place the fillets into a hot oven just before plating and warm for about 3 to 4 minutes just until the center of the meat is warm, serve with the sauce over and some hot black truffle oil French fries on the side.