Filetto Pepe Verde | Filet Mignon with Green Peppercorn Sauce

Filetto Pepe Verde is not only simple but also incredibly quick to prepare. It is an iconic classic of international cuisine and a staple in the Italian kitchen. The flavor of the meat, which should always be of the best quality, is enhanced wonderfully by the velvety sauce. The best Pepe Verde I ever had was at Ristorante Tullio, in the center of Rome. This hidden gem is filled with Romans, not tourists, which means it is superb food! When eating this decadent dish, I like to pair it with a big, bold Brunello di Montalcino from Madonna Nera. It is absolutely the most fantastic pairing!

Receipt Date: June 9, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 Filet Mignon, pounded lighted

2 tablespoons EVOO

Sauce:

1/2 cup Cream

1/4 cup Brandy or Cognac

1 tablespoon Grass-Fed Butter

5 tablespoons Green Peppercorns in Brine, drained

1/2 tablespoon Fresh Cracked Black Pepper

Directions

Sprinkle both sides of the beef with sea salt and pepper and let them rest until they are at room temperature, about 20 minutes.

Heat a saute pan with EVOO over medium-high until hot, then add the filet mignon.

Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. (I prefer medium-well which generally takes 6 minutes per side. It also depends on the size of your filets and how much you pounded it.)

Transfer to a platter and let rest for at least 5 minutes, leaving all of the drippings in the pan.

Using the same pan, over medium-high heat, add the butter, cream, Brandy, and green peppercorns. Be careful when you add the Brandy! Please keep it away from the flame, or you will have a flambee situation on your hands.

Add a few twirls of fresh cracked pepper into the sauce and simmer for 5 to 10 minutes, or until the sauce thickens. Stir as needed.

Spoon the sauce over the beef and serve immediately.