If you are someone who loves eating some Kobe beef then you may want to spice up your cooking by adding some rosemary roasted potato wedges and peppercorn brandy-sauce to best complement that Kobe pepper fillet mignon that you are cooking.

Kobe Pepper Fillet Mignon

Preparation of the Rosemary Roasted Potato Wedges 

Step 1: Make sure that you scrub the four russet potatoes which are 8 oz each. Afterward, cut them in a length-wise manner into ¾ inch-thick wedges; pat dry. 

Step 2: Now, put the potatoes inside a clean large bowl and pour 1 tablespoon of olive oil, 1 tablespoon of chopped fresh rosemary leaves, ½ teaspoon of salt and ¼ teaspoon of pepper. 

Step 3: Now, spread everything in a 10×15 inch non-stick baking pan and bake it in a 450 degree regular convection oven. Make sure that you turn the potatoes once in awhile using a spatula. Do this for at least thirty five to forty minutes until the potatoes are golden brown. Once they are, you can put them in a clean container and set them aside. 

How to Prepare the Green Peppercorn-Brandy Sauce

Also, preparing the green peppercorn-brandy sauce is necessary before you start cooking the beef and you will need the following ingredients to prepare the sauce:

3 tablespoons of butter

2 tablespoons of minced shallots

½ cup of brandy

1 tablespoon sherry vinegar

2 Cups veal or beef demiglace

2 Tablespoons drained green peppercorns in brine


Step 1: Melt one tablespoon of butter on a 1 and ½ to 2 quart pan while on medium heat. Also add two tablespoons of minced shallots. Make sure that you stir it a lot until it becomes limp but not to the point that it becomes brown. This should take at least two to three minutes. 

Step 2: After they become brown, add ½ cup of brandy and 1 tablespoon of sherry vinegar. At this point, you may want to increase the heat to medium or high while stirring the vinegar for at least five to six minutes until it has already evaporated. 

Step 3: Once the vinegar has already evaporated, add two cups of veal or beef demiglace while you are reducing the heat and stirring it on occasion for ten minutes. Make sure that you skim off any residue which appears on the surface. 

Step 4: Stir in two tablespoons of drained green peppercorns in brine and salt to taste. Also make sure that you lower the heat and then add two tablespoons of butter and then put it on a container before setting it aside.

12 Feb | 0 Replies

Leave a Reply: