Tenderloin with Green Peppercorns

Filete a la Pimienta Verde

Recipe from Gabriela Barraza

  • 6 beef tenderloin filets, 6 oz. each
  • Green peppercorns
  • Oil, butter
  • 10 T sour cream
  • 6 T Armagnac
  • Salt

If the peppercorns are dry, rehydrate in a little water. Cover the filets with the peppercorns and fry in a mixture of oil and butter from 10 to 14 minutes. Place on warmed plates. Remove excess grease from frying pan. Sprinkle in the Armagnac and add the sour cream. Cook over low flame, stirring, until obtaining a thick creamy sauce. Pour over filets and serve.