Home dish
by CookWhatHK0 saved
Filet mignon with green peppercorn sauce sears peppercorn-crusted tenderloins, then deglazes with brandy, mustard and cream.
(Optional) You can tie the tenderloins into a round shape using butcher's twine. This step helps them cook more evenly.
（可選）用肉線將牛柳綁成圓形，有助均勻受熱。
Crush three-quarters of the green peppercorns with either a meat hammer or a rolling pin.
用肉鎚或擀麵棍壓碎 3/4 的綠胡椒。
Press these crushed peppercorns onto both sides of the tenderloins. Make sure to save some of the peppercorns for later.
將綠胡椒壓入牛柳兩面，留些備用。
Melt the butter in a frying pan, then cook the tenderloins to your preferred doneness. For a medium cook, I recommend about 4 minutes per side.
在平底鑊中融化牛油，按個人喜好煎牛柳，我喜歡五成熟，每面煎 4 分鐘。
Once cooked, keep the tenderloins warm, either on a hot plate or loosely covered with aluminum foil.
將牛柳保溫（放在熱碟上或用鋁箔紙蓋住）。
Pour the brandy and mustard into the same frying pan you used for the tenderloins.
在剛才的平底鑊中倒入白蘭地及芥末醬。
Stir these ingredients together and cook them over low heat for 1 minute.
攪拌，以小火煮 1 分鐘。
Now, add the double cream and the green peppercorns you saved earlier.
加入濃忌廉及之前預留的綠胡椒。
Continue to cook this mixture over low heat until it thickens.
以小火煮至濃稠。
Place the cooked tenderloins back into the frying pan with the sauce you just made. A few seconds in the sauce will be enough.
將牛柳放入剛做好的醬汁中，幾秒鐘即可。
