ISO: ISO easy but impressive entree for dinner party

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IA rack of lamb is very impressive and very easy to prepare. The

recipe you are using can be a main course served with a delicious soup as the starter and dessert.

 
Oven-Roasted Filet Mignon w Green Peppercorn Sauce is easy and elegant...

Expensive, but impressive. Have recipe I you'd like it.

 
Actually, here it is in case anyone else is interested. Extremely good.

Roast Beef Tenderloin with Green Peppercorn Sauce


Beef tenderloin:

1 (5 pound) beef tenderloin
Salt and pepper, to taste
4 tablespoons unsalted butter

Preheat oven to 450 degrees F. Season tenderloin with salt and
pepper on both sides. Place a large ovenproof skillet over high
heat, melt the butter and sear tenderloin on all sides. (Remove
skillet from heat and reserve juices for peppercorn sauce)
Place in oven and cook to desired doneness or for about 10 to
15 minutes per pound or until a thermometer inserted registers 125 degrees
for medium rare.

Green Peppercorn Sauce

1 c. Chicken Stock
1 c. Beef Stock
2 Tb. Olive Oil
S&P
1 Tb. Butter
2 Tb. Shallots
1 Tb. Crushed dried green peppercorns
½ c. red wine vinegar
2 Tb. Cognac
2 c. Whipping Cream
2 ½ Tb. Horseradish

Boil stocks in med. saucepan ‘til reduced to 1/2 c. 15 min. Add butter to same skillet as used to sear tenderloin, stir over medium heat until melted. Add shallots and peppercorns and saute until
shallots are golden brown,5 minutes. Increase heat to high and add vinegar and cognac and boil until
reduced to 1/4 c. Add reduced stock and cream and boil until reduced to thick
sauce. Mix horseradish into sauce. Serve with tenderloin.

 
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