綠胡椒汁菲力牛扒

(Optional) You can tie the tenderloins into a round shape using butcher's twine. This step helps them cook more evenly.

Crush three-quarters of the green peppercorns with either a meat hammer or a rolling pin.

Press these crushed peppercorns onto both sides of the tenderloins. Make sure to save some of the peppercorns for later.

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.

Once cooked, keep the tenderloins warm, either on a hot plate or loosely covered with aluminum foil.

Pour the brandy and mustard into the same frying pan you used for the tenderloins.

Stir these ingredients together and cook them over low heat for 1 minute.

Now, add the double cream and the green peppercorns you saved earlier.

Continue to cook this mixture over low heat until it thickens.

Place the cooked tenderloins back into the frying pan with the sauce you just made. A few seconds in the sauce will be enough.