Filet of Beef with Raisin and Pepper Sauce
- Servings: 4
- 1/2 cup golden raisins
- 1/4 cup cognac or Armagnac
- One (1 1/2 pound) beef tenderloin, trimmed of fat and cut into 4 pieces
- Coarse salt
- 1 teaspoon coarsely ground whole pink peppercorns
- 1 teaspoon coarsely ground whole green peppercorns
- 1/2 teaspoon coarsely ground whole black peppercorns
- 1/2 teaspoon coarsely ground Szechuan peppercorns
- 1 whole allspice, coarsely ground
- 1 Indonesian peppercorn (sarawak), coarsely ground
- 1/2 teaspoon Asian pepper (quebeb), coarsely ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, cut into pieces
- 1/3 cup unsalted beef stock or low-sodium canned beef broth
- Fingerling Potatoes
- SautÃ©ed Spinach Sauteed Spinach
Bring 2 cups of water to a boil in a small pot. Add raisins, reduce heat, and simmer for 5 minutes. Drain, and rinse raisins under cold running water, and drain again. Place raisins in a small bowl, and pour cognac over. Cover with plastic wrap, and refrigerate overnight.
Season beef with salt, and press peppercorns into the beef to adhere. In a large skillet, heat oil over medium heat. Add beef to skillet, and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a platter, and keep warm.
Drain off the fat from the skillet. Add the raisins and cognac, and place over high heat, and bring to a boil. Cook until the liquid has reduced by half. Add the beef stock, reduce the heat to a simmer, and cook for 2 minutes. Cut the remaining 2 tablespoons butter into very small pieces. While whisking constantly, gradually add the butter to the sauce in the skillet. Continue to whisk until incorporated. Season with salt.
Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.