4 pieces beef tenderloin thick kobe-style fat trimmed (cut from small end, each)
4 servings peppercorn-brandy sauce green
2 tablespoons butter
4 servings kosher salt
2 tablespoons olive oil
3 tablespoons cracked pepper black
4 servings rosemary roasted potato wedges
Equipment
frying pan
kitchen thermometer
Directions
Rinse beef and pat dry. Season all over with salt. Put cracked black pepper on a small, rimmed plate.
Heat olive oil and butter in a 10- to 12-inch frying pan over medium-high heat. When butter just begins to brown, press a flat side of each piece of beef into pepper to form an even crust (discard any leftover pepper); set beef, pepper side down, in pan and cook until browned on the bottom, 4 to 5 minutes. Turn pieces and cook until other sides are browned and a thermometer inserted into the center reaches 125 for rare, about 8 minutes longer, or 135 for medium-rare, 12 to 13 minutes.
Transfer beef to warm plates and let rest for 5 minutes. Mound rosemary roasted potato wedges alongside beef. Pass green peppercorn-brandy sauce to add to taste.
