Fillet of Beef au Poivre

I cannot believe how easy this is to make, at a fraction of the cost in fine restaurants.

This recipe is adapted from both Emeril Lagasse and Alton Brown. I prefer to sear my meat and then roast it in the oven (Emeril's style). The ingredients and sauce are from Alton Brown.

For more photos and how to make this meal, please visit my foodblog at:
www.foodiewife-kitchen.blogspot.com
This is a fancy schmancy looking meal that doesn't take a lot of time to make.

I love this!