Directions:
- Heat butter and oil in a large skillet over medium heat.
- Season filets with salt and pepper.
- Saute 5 minutes per side for rare (10 min for medium).
- Transfer to a heated platter and keep warm.
- To make the sauce, add brandy to same skillet.
- Set aflame, shaking pan until flame dies.
- Add shallots and stir on high heat for 2 to 3 minutes.
- Rinse green peppercorns in cold water.
- Drain and chop.
- Add to pan with cream, mustard, and tarragon.
- Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
- Add juice from filets.
- Pour sauce over filets and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.48 Kcal (760 kJ) | ||
| Calories from fat | 160.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.87g | 27% | |
|---|---|---|---|
| Cholesterol | 51.73mg | 17% | |
| Sodium | 242.18mg | 10% | |
| Potassium | 63.15mg | 1% | |
| Total Carbs | 2.35g | 1% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 9.3g | 19% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 62.6mg | 348% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.77 Kcal (1000 kJ) | ||
| Calories from fat | 211.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.51g | 27% | |
|---|---|---|---|
| Cholesterol | 68.06mg | 17% | |
| Sodium | 318.62mg | 10% | |
| Potassium | 83.09mg | 1% | |
| Total Carbs | 3.1g | 1% | |
| Sugars | 1.05g | 3% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 12.23g | 19% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 82.4mg | 348% | |
| Calcium | 26mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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