Toscano’s Tutto Pepe

Samuel Gomez, Executive Chef Toscano — Photographed by Jazz Martin

Serves 2 people

Ingredients:

• 2 10oz Beef Tenderloins
• 1 Tablespoon Black Peppercorns
• (Coarsely Crushed)
• ¼ cup Brandy
• 1 cup Heavy Cream
• Kosher Salt

Preparation:

Press peppercorns into one side of both filets. In a medium size sauté pan, sear the steaks peppercorn side down for 4-5 minutes. Flip the steaks over and cook for another 4-5 minutes or until steaks are medium rare (137°). Add brandy and flambé. Add heavy cream and a pinch of kosher salt. Reduce the cream and brandy sauce until thick enough to coat the back of a spoon. Remove the steaks and plate them on desired dish. Pour Brandy cream sauce over steaks and serve immediately.