FILET OF BEEF IN BLACK PEPPERCORN CRUST

1½ lb 750 g TENDERLOIN ROAST, evenly shaped 1 tbsp 15 mL butter, softened ¼ cup 50 mL coarsely crushed black peppercorns 2 tbsp 30 mL butter 6 6 shallots, chopped ¼ cup 50 mL cream ¼ cup 50 mL brandy Source: Microwave Cooking with Style

Rub the meat completely with the softened butter, and roll in crushed peppercorns. Press any leftover peppercorns into meat. Place meat in a shallow glass dish that is slightly larger than the filet. Shield the ends of the filet with small pieces of foil. Microwave, uncovered, at MEDIUM-HIGH (70%) for 18 to 20 minutes for rare and 20 to 22 minutes for medium. Remove the foil halfway through the cooking time. Transfer meat to a warm platter. Add 2 tbsp (30 mL) butter to the cooking dish along with the shallots. Microwave, uncovered, at HIGH (100%) for 3 to 5 minutes, or until shallots are softened. Stir to incorporate the meat drippings and shallots. Add the cream and microwave, uncovered, at HIGH (100%) for 1 to 2 minutes, or until hot. Add brandy and ignite (the heat from the dish should be enough to ignite the brandy). To serve, slice the filet into 6 pieces and place on individual warm plates. Pour sauce over each serving. Makes 6 servings.