Filetto di Capriolo Pepato
4 85 grams fillets of reindeer, cut from the leg or loin
salt
5 grams crushed peppercorns
olive oil
Season reindeer with salt and press crushed peppercorns into reindeer
so that they adhere to the meat.
Cover the bottom of a heavy cast iron skillet in oil and sear reindeer
in hot oil on high heat for one minute per side (longer for well-done).
Remove reindeer from sillet and keep warm.
Pepper and Brandy Sauce
50 mL brandy
75 mL whipping cream
2 grams peppercorns, crushed
2 sprigs of watercress
Deglaze skillet with brandy.
Add cream and crushed peppercorns to brandy and reduce by simmering
on medium heat for 2-3 minutes.
Put reindeer on a warm serving platter or on warm plates.
Coat with sauce, garnish with sprigs of watercress and serve.
