Flamed pepper beef tenderloin

Ingredients for Flamed pepper beef tenderloin

Instructions for Flamed pepper beef tenderloin

To prepare the Flamed pepper beef tenderloin recipe, please follow these instructions:

Beef Tenderloin plastered by. Brown in butter in the Pan (the Pan should be able to go in the oven, possibly iron pot). Rubbed with dijon mustard, sprinkled with salt and crushed whole black pepper. Set the Pan in the oven at 200-220 degrees C for about 30 minutes.

The forehead is taken out and taken in to the guests, where the sauce is prepared. Cognac is poured over the loin, and catch fire and burn of cognacen. The loin is on cutting board and allowed to rest a little while you prepare the sauce.

Sour cream, crushed candied peppercorns, dijon mustard, bordelaise sauce is added to the sauce as it is cooked to a smooth consistency, season with salt.

Tenderloin cut into thin slices, and serve with the sauce.

Accessories can be small onion and tomato saute of mushrooms, baked potatoes.