Tenderloin Filet au Poivre
By Yankee Magazine|Sep 23 2008|
The filets are saut
Yield
Serves 4
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
