Ingredients:
6 filets
(8 ounces each)
6 tablespoons cracked black pepper
Salt
3
tablespoons clarified butter oil
3/4 cup brandy
3/4 cup heavy
cream
1/2 cup demi-glace, home made or purchased
(available in
gourmet shops and groceries)
Watercress to
garnish
Directions:
Lightly
season the filets with salt and pound cracked pepper into both sides. Heat
the butter in a sauté pan over high heat. Add the filets and brown on both
sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium
well 20 minutes, well done 25 minutes.
Remove from pan and keep
warm. Deglaze the pan with the brandy, add the cream and reduce to a
semi-thick consistency over medium heat, approximately 1 1/2 minutes. Add
the demi-glace and cook about 1 minute more. Taste for seasoning and
adjust if necessary. Center each filet on a hot dinner plate, ladle sauce
over. Garnish with watercress. Serve.
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