Filet au poivre
by Henry Harris
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Ingredients
Fresh Meat
500g of beef fillet, cut into 2 x 250g steaks
Dairy
2 tbsp of clarified butter
butter, 50g-75g
Beverages
50ml of cognac
Delicatessen
100ml of veal stock
Store Cupboard
salt
75g of black peppercorns, whole
Spices & Dried Herbs
75g of white peppercorns, whole