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Beef Filet in Peppercorn Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.6496
Energy (kCal)1005.806
Carbohydrates (g)17.6982
Total fats (g)87.1322
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Begin by coarsely grinding three tablespoons of the peppercorns, ideally in a mortar, though a blender will work. | 2. Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they reach the stage of doneness you prefer, at the most 10 minutes in all. | 3. Remove them to a heated platter. | 4. Pour the brandy into the pan, light it, and gently stir until the flames have gone out. At this point stir in the cream (add it slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 4 221.12599999999998 0.3402 33.2596 9.6842
    brandy 1/4 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 1/4 cup unsalted 342.0 15.714 10.686 28.8
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    green peppercorn 4 tablespoons pickled - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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