Arnaud's Filet Mignon au Poivre

Source: Posted by liz 5/3/01 9:28:21 pm

6 filets (8 ounces each)
6 tablespoons cracked black pepper
Salt
3 tablespoons clarified butter oil
3/4 cup brandy
3/4 cup heavy cream
1/2 cup demi-glace, home made or purchased
    (available in gourmet shops and groceries)
Watercress to garnish

Lightly season the filets with salt and pound cracked pepper into both sides.

Heat the butter in a saut