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Ingredients

• 4 pieces Kobe-style beef tenderloin (cut from small end, each about 1 1/2 in. thick and 8 oz.; see notes), fat trimmed
• Kosher salt
• 3 tablespoons cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• Rosemary roasted potato wedges
• Green peppercorn-brandy sauce

Description

Notes: Rounds Cut From The Small End Of The Beef Tenderloin Are Sold As Filet Mignon; Substitute USDA Prime Or Choice Beef For The Kobe If Desired. Start The Potatoes First, Then Make The Green Peppercorn Sauce; Keep It Warm Over Low Heat While You Cook T

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