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Ingredients

• 6 center cut filets mignons (approximately 10 ounces each)
• 6 tablespoons coarsely ground black peppercorns
• 1 1/2 tablespoons coarse sea salt
• 3 tablespoons clarified butter
• 1/4 cup brandy, of drinkable quality (2 ounces)
• 1 cup rich veal stock (8 ounces)
• 1 cup dry red wine, of drinkable quality (8 ounces)
• 2 tablespoons heavy cream
• Salt and freshly ground black pepper, to taste
• 1/2 stick unsalted butter, cut into chunks (2 ounces or 4 tablespoons)

Description

Viking