On one of my trips to São Miguel island in the Acores, we checked out the upscale menu at the Açores Alantico Hotel. Tableside service enabled me to grab this recipe which delighted everyone.
4 tablespoons brandy
1 pound beef fillet, trimmed
1 /2 tablespoon green peppercorns, coarse ground
1/4 cup Bacardi rum
4 tablespoon butter
2 teaspoons Worcestershire sauce
1 tablespoon good quality sherry
2 tablespoons hot sauce or to taste
1/2 cup beef or veal demi-glace
1/4 cup heavy cream
- Heat the brandy in a large skillet. Ignite it and let the alcohol burn off. Pour off the remaining brandy.
- Season the beef fillet with the peppercorns, pressing with your hand to stick. Add the beef to the hot pan and sear on all sides. Pour the rum over the meat and continue to cook , turning the meat, for one minute. Transfer the beef to a dish.
- To the same pan, add the butter, Worcestershire sauce, sherry, hot sauce and demi-glace. Bring the ingredients to a boil over medium-high heat and reduce the sauce by one half.
- Slice the beef fillet into 4 even pieces. Return the meat to the pan of sauce and turn to coat. Reduce the heat to medium-low. Cook the beef for 5 minute more or to your liking. Transfer to a serving dish. Stir the cream into the pan sauce, whisking thoroughly. Drizzle over the fillets and serve. Serve with steamed or sautéed asparagus or other vegetables of choice.