Recipe by TOOLBELT DIVA
Serve this delicious steak, albeit, non-conventional method, with onion rings, cremini mushrooms sauteed in red wine, parslied new potatoes, Suggested wine - Beaujolais Nouveau; Cabernet Sauvignon, or your favourite dry red vintage.
Top Review by Bergy
This recipe may look a bit complicated but it is really quite easy to make there are 3 steps make the crepes, do this the day before if you wish, then cook the steaks and make the sauce - The concept is great- a crepe instead of a pastry cover and the flavor is wonderful.The herbs in the crepes are lovely and the sauce very subtle flavors. I found the crepe batter to be too stiff to easily pour so I added an additional 1/2 cup milk. 3/4 cup batter per crepe and it was just the right amount for 4 crepes. One crepe I put in the whole steak as called for in the recipe the others I sliced the steak first being very careful not to lose any of the meat juices and I liked the sliced best. I used Madagascar canned green pepper corns for the sauce. Fabulous elegant meal, flavor 5 star plus. Thanks Toolie (I took off one star having to adjust the crepe batter - I measured very carefully perhaps it was my flour that caused the batter to be too thick)
- 4 beef tenderloin steaks
- 1⁄2 teaspoon crushed white peppercorns
- 1⁄2 teaspoon crushed black peppercorns
- 4 ounces butter
- 6 ounces red wine
- 12 ounces 35% cream
- 1 teaspoon green peppercorn
- 8 ounces flour
- 1⁄2 tablespoon vegetable oil
- 8 ounces milk
- 2 eggs, slightly beaten
- freshly ground white pepper
- 1 teaspoon parsley, chopped
- 1 teaspoon chives, chopped
- 1 pinch nutmeg
- 2 ounces butter
Directions See How It's Made
- TO MAKE THE CREPES: Combine the flour, oil, salt and half the milk.
- Mix well.
- Beat in the remaining milk, a little at a time.
- Add the eggs and continue to beat until the batter is very smooth.
- Add freshly ground white pepper, parsley, chives and nutmeg and stir to blend thoroughly.
- Allow the batter to stand for ONE HOUR.
- Heat the butter in a pan and make 4 crepes, as required.
- TO PREPARE THE STEAK: Season the steaks with the crushed peppercorns.
- Fry in half the quantity of butter: length of time depending on personal preference.
- When ready, remove the steaks and keep warm.
- Pour off all the excess fat from the pan and add the red wine.
- Allow to boil until almost completely reduced.
- Lower heat, add the cream and continue to reduce by half.
- Add the remaining butter and the green peppercorns.
- Stir well, but do not allow the sauce to return to boil.
- When serving, wrap each steak in a crepe.
- Pour the sauce over the the"pouch" at the very last moment.
- Serve immediately.