Ingredients

  • 85 grams dried figs
  • 85 grams dried apricots
  • 85 grams prunes
  • 1020 grams beef tenderloin cut into 6ths
  • 1 ½ tablespoons green peppercorns crushed
  • 1 ½ teaspoons salt
  • 30 grams butter, unsalted
  • 110 milliliters brandy
  • 110 milliliters double cream
  • 235 milliliters veal stock

Directions

1. Place figs, apricots, and prunes in a saucepan and cover with boiling water. Let them soak for about 2 hours.
2. Meanwhile, cut away fat from sides of beef and tie string around each piece to give it a round shape. Cover both sides of the steaks with peppercorns, and season with salt. Let sit, unrefrigerated, for an hour.
3. Remove fruits from soaking water and julienne. Reduce liquid to 1/3 cup.
4. In a skillet, heat butter and sauté steaks until almost done. Add brandy and flambé. Set steaks aside on serving platter, remove strings, and keep warm. Add fruits, reduced liquid, cream and stock to skillet. Reduce sauce to spoon coating consistency. Season to taste. Pour sauce with fruits over steaks and serve immediately.

Notes
Notes:Original recipe serves 6.
Serving Ideas:Original serves 6. Persian Rice. Pork overwhelmed.


Categories
Beef, main course
Keywords
Beef, main course
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