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FILET OF BOEUF AU POIVRE VERT Recipe

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This recipe for FILET OF BOEUF AU POIVRE VERT, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ( 2 pound) beef tenderloin
1/2 cup (1 stick) butter, softened
3 tablespoons Dijon mustard
1/3 cup flour

Sauce:

2 tablespoons butter
2 tablespoons green peppercorns
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard

Directions:
Directions:
Meat should he at room temperature; pat dry.
Mix together next three ingredients and rub over beef.
Bake tenderloin at 450 degrees for;
25 minutes for rare,
30 minutes for medium rare,
35 minutes for well-done.

Cool meat for 15 minutes before slicing.
Pour sauce over beef or put sauce in sauce boat.

Sauce:
Melt butter. Add peppercorns to pan and mash slightly with wooden spoon; saute for 1 minute.

Pour in wine, cook one minute, then add cream.
Reduce mixture over fairly high heat until slightly thickened.
For stronger mustard flavor, add 1 tablespoon Dijon mustard.

Number Of Servings:
Number Of Servings:
2-4

 

 

 

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