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   Ingredients :
2 lb, 12 oz (1.200 k) beef tenderloin o 6 tenderloin fillets 7-oz each (200 g)
2 tablespoons green pepper
cup cognac
2 cup dark beef stock
2 cups heavy cream


Crush green pepper. Place pepper in a saucepan and add cognac. Bring to a boil and cook until alcohol has evaporated (5 minutes approximately).

Stir in beef stock and cream. Bring to a boil and reduce for 30 minutes or until sauce thickens slightly. Sauce can be thickened with 1 tablespoon flour diluted in cup water, if necessary.

For individual fillets, tie kitchen twine around fillets to hold shape while cooking. Heat oil until hot in a skillet and place tenderloins seasoned with salt and pepper. Sear tenderloin about 3 minutes on each side, turning meat without piercing and brown on the other side as desired. Remove twine.

To cook the whole tenderloin: Season meat and sear evenly in hot skillet until brown. Place on a baking pan and cook in preheated oven 400 F (200 C) for 20 minutes approximately. Remove from oven and cut in fillets. To serve, pour sauce over fillets.

Can be served with french fries, potato gratin or spaghetti.
        6 servings
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