Filetto al Pepe Verde (Filet Mignon with Green Peppercorn Sauce)
Category: Main Course
Serves: 4
Filetto al pepe verde, or Filet Mignon with green peppercorn sauce, is a sumptuous Italian dish perfect for special occasions or simply to enjoy a rich, flavorful meal at home. The dish features tender beef fillets cooked to perfection, drenched in a creamy, spicy sauce made with green peppercorns, Dijon mustard, brandy, and fresh cream. The sauce adds a depth of flavor that beautifully complements the mild richness of the beef, creating a luxurious and unforgettable dining experience.
Below is the detailed recipe, from preparation to plating, to ensure that your filet turns out perfectly every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Filet of Beef (filet mignon) | 1 kg |
| Green Peppercorns in brine | 20 g |
| Fresh Liquid Cream | 80 g |
| Dijon Mustard | 40 g |
| Beef Broth | 100 g |
| Brandy | 25 g |
| Clarified Butter | 20 g |
| Salt | To taste |
| All-Purpose Flour (00 flour) | To taste |
Instructions
Step 1: Preparing the Beef
Before cooking the filet, start by preparing it properly. If the fillets have any silverskin, remove it to ensure even cooking. Take a length of kitchen twine and tie the beef into a tight, even shape to help it cook uniformly.
Next, sprinkle a little flour onto a plate or shallow dish. Gently roll each beef filet in the flour to coat them lightly, ensuring a delicate crust will form as it cooks.
Step 2: Searing the Filets
In a large skillet, heat the clarified butter over medium-high heat. Once the butter is hot and shimmering, carefully place the floured beef filets into the pan. Sear them for 1-2 minutes on each side until a golden-brown crust forms. You may need to do this in batches if your pan isn’t large enough to hold all the fillets at once.
When both sides of the filets have developed a rich, golden sear, lower the heat slightly and let them cook for another 1-2 minutes on each side. The goal here is to achieve a slight caramelization on the surface while ensuring the interior remains tender and juicy.
Step 3: Flambéing with Brandy
Once the filets are seared on all sides, raise the heat and add the brandy to the pan. Carefully tilt the pan towards the flame or use a long lighter to flambé the brandy. Allow the alcohol to evaporate, which should only take a few seconds, leaving behind the rich flavors of the brandy infused into the beef.
Step 4: Adding the Green Peppercorns and Mustard
With the flame now extinguished, reduce the heat to low and add the green peppercorns to the pan, being careful as they can splash. You can use green peppercorns from a jar, drained from their brine. Add a pinch of salt and then stir in the Dijon mustard. The mustard will add a subtle tanginess to the sauce, balancing the rich flavors of the beef and brandy.
Step 5: Creating the Sauce
Once the mustard is incorporated into the sauce, add in 50g of fresh cream. Stir the mixture gently, coating the meat with the creamy, mustard-pepper sauce. Continue to cook the filets in the sauce for another 2-3 minutes. As the sauce simmers, the beef will continue to cook, and the sauce will thicken slightly.
Step 6: Adjusting the Sauce and Cooking the Filets to Perfection
For rare or medium-rare filets, touch the meat with your finger to test for tenderness—it should feel soft and give easily under pressure. If you prefer a more well-done filet, you can extend the cooking time by adding a small amount of beef broth to the pan, allowing the meat to cook through without drying out.
Once the filets are cooked to your liking, remove them from the pan and place them on serving plates. Carefully remove the twine.
Step 7: Finishing the Sauce
At this stage, the sauce should still be in the pan, rich and creamy with a slight sheen. To thicken the sauce further, raise the heat and let it simmer for 1-2 minutes until it reaches a velvety consistency. You’ll know the sauce is ready when, if you run a spoon along the bottom of the pan, the sauce takes a moment to slowly settle back into the gap.
Once thickened, add the remaining 30g of cream to the pan and adjust the seasoning with additional salt or pepper if needed.
Step 8: Plating and Serving
To serve, place the cooked filets on warm plates and spoon the creamy green peppercorn sauce generously over the top. For an elegant presentation, garnish the dish with a few extra green peppercorns or a sprinkle of fresh herbs like parsley. The rich, velvety sauce will be a beautiful contrast to the tender beef, making for a visually stunning and delectable meal.
Serve immediately, alongside roasted potatoes, sautéed vegetables, or a simple green salad to complement the richness of the dish.
Pro Tips for Perfect Filetto al Pepe Verde
- Choosing the Beef: For the best results, always use high-quality, well-marbled beef. Filet mignon, with its tenderness and rich flavor, is perfect for this dish.
- Don’t Overcook: Filet mignon is at its best when cooked to medium-rare or medium. Overcooking can lead to a dry texture, so be sure to monitor the meat carefully while cooking.
- The Flambé Step: If you’re nervous about flambéing, skip the flambé step and simply let the brandy cook off in the pan, allowing the flavors to infuse the sauce. However, flambéing adds a beautiful depth to the dish and creates a more complex flavor profile.
- Adjusting the Sauce: If the sauce becomes too thick, you can always thin it out with a little more beef broth or cream. Just be sure to taste as you go to maintain a good balance of flavors.
- Wine Pairing: This dish pairs wonderfully with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, which complements the richness of the beef and sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 33 g |
| Carbohydrates | 4 g |
| Fat | 30 g |
| Saturated Fat | 14 g |
| Cholesterol | 105 mg |
| Sodium | 400 mg |
| Fiber | 1 g |
Enjoy this delightful Italian classic as a centerpiece at your next dinner party or as a special weeknight treat. Filetto al pepe verde is sure to impress with its rich flavors and elegant presentation. Whether you are cooking for family or hosting friends, this dish will elevate any occasion.
