Beef fillet with hazelback potatoes and brandy and pepper sauce is a lovely dish, and is great if you have guests or want to celebrate something special. Brandy and pepper sauce is perhaps the very best sauce I know of. The most important thing when making it is to go out, so you don't pester the whole house and look after the lug, so it doesn't catch fire.
Cognac and pepper sauce:
20 black peppercorns
1/2 cup cognac or brandy
1/2 liter cream
2 tbsp beef stock
1 tablespoon caramel sauce from bottle
10-20 rosé peppercorns (number according to how strong you want the sauce)
2 tablespoons butter just before serving
Cognac and pepper sauce is one of the best sauces I know and it is fun to make. Crush black peppercorns coarsely in a mortar. Put the peppercorns in a dry frying pan on medium heat until it starts to smell like pepper. Add the brandy. Take a walk on the porch and turn on (watch your fingers and hair). Let it burn out before re-entering. Add cream, beef stock, caramel sauce and allspice grains (depending on how strong you want the sauce). Let it cook until it thickens and stir in the butter just before serving. The sauce should not boil after the butter has been added.
The tenderloin:
The tenderloin has been allowed to snuggle up in a marinade overnight and is then browned on all sides, before being put in the oven at 125 degrees, with a baking thermometer, until it has a core temperature of 56 degrees. If you don't have time to marinate it, season it with spices you like before browning it.
You can find the recipe for the hasselback potatoes HERE .
Served with vegetables you like. I've used broccoli.
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