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Best Easy Filetto al Pepe Verde Recipe

Name: Best Easy Filetto al Pepe Verde Recipe
Total time: 35 min
Yield: 190 g
Ingredients: beef tenderloin (filet mignon) 24 oz; unsalted butter 2 tbsp; olive oil 2 tbsp; green peppercorns in brine 2 tbsp; heavy cream 3 oz; cognac or brandy 2 tbsp; kosher salt 1 tsp; black pepper 0.5 tsp

Beef tenderloin in a creamy green peppercorn sauce is an elegant Italian restaurant classic. This high protein mediterranean dish is a keto-friendly carnivore family dinner for special occasions.

Cook 35 min Difficulty NORMAL 384 kcal

#keto #mediterranean #high protein

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Ingredients

Main ingredients

beef tenderloin (filet mignon) 24 oz
unsalted butter 2 tbsp
olive oil 2 tbsp

Seasonings/Sauce

green peppercorns in brine 2 tbsp
heavy cream 3 oz
cognac or brandy 2 tbsp
kosher salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 5 g 5%

Protein 30 g 31%

Fat 27 g 64%

Serving size 190g

Cooking steps

1

Pat beef tenderloin steaks dry and season generously with kosher salt and freshly ground black pepper on both sides.
2

Heat olive oil and butter over medium-high heat in a heavy skillet. When butter sizzles, add steaks and sear for 3-4 minutes per side for medium-rare, adjusting timing by steak thickness.
3

Remove steaks and set aside tented with foil; turn heat to medium-low. Add green peppercorns and gently crush them in the skillet, stirring to release their aroma.
4

Deglaze the pan by carefully adding cognac or brandy, scraping any browned bits with a wooden spoon. Reduce briefly, then stir in heavy cream and simmer until sauce thickens, about 2–3 minutes.
5

Return steaks to the pan and spoon sauce over. Warm gently for 1 minute, then serve immediately with extra sauce spooned on top.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Beef tenderloin is the star of this dish, delivering a melt-in-your-mouth texture and rich flavor. The green peppercorns and creamy sauce also define the classic Filetto al Pepe Verde experience, making each bite savory and aromatic.

Q. How do I control heat for a perfectly seared tenderloin?

Start with medium-high heat for the initial searing, which creates a golden crust while locking in juices. After removing the steaks, reduce the heat to medium-low when making the sauce to prevent scorching the cream. Timing is crucial—about 3–4 minutes per side for medium-rare, but adjust if your steaks are thicker or thinner.

Q. How can I avoid overcooking or drying out the beef?

Always pat the steaks dry before searing for optimal browning, and don't overcrowd the pan. Use a meat thermometer if available, aiming for 130–135°F internal temperature for medium-rare. After searing, let the steaks rest briefly under foil, and return them to the pan just to warm before serving—this prevents dryness and keeps the texture tender.

Q. What’s the calorie and macronutrient breakdown per serving?

Each serving of this Filetto al Pepe Verde provides approximately 384 kcal. On a per-serving basis, you get 5g carbohydrates (5% of calories), 30g protein (31%), and 27g fat (64%). This makes it a high protein, keto-friendly, and Mediterranean-style dish.

Best Easy Filetto al Pepe Verde Recipe

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