ROASTED FILET MIGNON
WITH BRANDY AND PEPPERCORN SAUCE

4 beef filets mignons, 5 ounces each
1/4 teaspoon freshly cracked black peppercorns
1/4 teaspoon freshly cracked white peppercorns
2 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped shallots
1/4 pound mixed mushrooms
2 tablespoons balsamic vinegar
1 1/2 cups beef stock
1/4 cup brandy
1 tablespoon chopped fresh thyme leaves
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt to taste
1 teaspoon green peppercorns
Rosemary sprigs (for garnish)

Preheat the oven to 450 degrees F.

Roll the filets in the cracked peppercorns. In a roasting pan or ovenproof frying pan, heat 1 tablespoon of the olive oil and when hot, sear the filets on all sides until golden brown.

Transfer the pan to the oven and roast for 7 to 8 minutes, turning the filets over after 3 to 4 minutes.

In the meantime, in a saucepan, heat the remaining 1 tablespoon olive oil and when hot, add the shallots. When golden brown, add the mushrooms and vinegar. Let reduce until almost dry.

Add the stock, brandy and thyme. Let it reduce by half. For a smoother texture, strain through a fine sieve.

Add the evaporated milk and, just before it comes to a boil, add the cornstarch mixture. Adjust the seasoning with salt and the green peppercorns.

TO SERVE:
Spoon 3 or 4 tablespoons of sauce on top of each filet. Garnish with rosemary sprig.

Servings: 4
Source: Incredible Cuisine by Jean-Pierre Brehier