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!
See ingredients, directions and pairings.
2 Filet Mignon, pounded lighted
2 tablespoons EVOO
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