Culinary Insitute of New Orleans

Stuffed Filet au Poivre Vert Sauce
(in a Green Peppercorn Sauce)
Serves 1 - (8 ounce portion)

1 Filet (8 oz.)
2 tbsp. Boursin Cheese
2 tbsp. olive oil
1 tsp. salt
2 oz. Peppercorn Sauce

Cut a pocket in the top of the filet and fill with boursin cheese. Season each side of the filet with salt and pepper. In a skillet, heat olive oil over high heat. Place filet stuffing side down in order to caramelize the cheese (this will prevent cheese from running out). Turn the filet over, making sure both sides are browned. Place the filet cheese side up on a roasting pan or in a skillet into a pre-heated 325° oven until it reaches your desired temperature, then remove and serve with 2 ounces of poivre vert sauce.

Filet Temperature:
Rare - Large deep red center-spongy, slight resistance 130°-135° internal temperature 12-15 minutes per pound.
Medium Rare - Bright red center-lightly springy 140°-145° internal temperature 15-18 minutes per pound.
Medium - Rosy pink to pink center, slightly firm 145°-150° internal temperature 18-20 minutes per pound.
Medium Well - Very little pink center, firm 150°-155° internal temperature 20-25 minutes per pound.
Well - No red center, quite firm 155°-165° internal temperature 25-30 minutes per pound.

Poivre Vert Sauce
(in a Green Peppercorn Sauce)
Serves 2 - (2 ounce portions)

1/2 cup Onion (diced)
1/4 cup Carrot (diced)
1/4 cup Celery (diced)
4 Parsley Stems (or 2 tbsp. dried)
1 tsp. Garlic (minced)
1 tbsp. Green Peppercorn
1 cup Beef Stock
2 tbsp. Butter
1/2 cup Brandy
1 tbsp. Basil (minced)
2 tbsp. Olive Oil

Heat olive oil in a sauce pan over medium-high heat, add onion, carrot and celery. Sauté for 5-6 minutes until brown. Add garlic and peppercorn and sauté for 2-3 minutes. Deglaze pan with brandy and allow to reduce almost completely. Place stock and basil into pan, allow to reduce by half. Strain mixture, then return to sauce pan over medium heat and finish with butter, whisking to combine.