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Filet of Beef with Raisin and Pepper Sauce

  • servings: 4

Ingredients

  • 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
  • Sautéed Spinach Sauteed Spinach

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.