Peppercorn Filet ~ Piropos

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Peppercorn Filet ~ Piropos, a taste of Argentina


Argentine food is an amalgam of Spanish, Italian and French cuisine, neither spicy or bland. The pride of Argentina is its fabulous steaks and Piropos follows the tradition.


  • 8 oz. Filet
  • 1 oz. Cracked peppercorns
  • 2 oz. Brandy
  • 2 oz. Heavy cream 
  • Olive oil, salt to taste
  • 2 Portobella mushrooms
  • 6 white mushrooms
  • 1 tsp. Rosemary
1. Coat one side of the filet with peppercorns and season with salt. Heat olive oil in a skillet on medium-high heat. Sear filet on both sides to desire temperature. If cooking medium to well done, place in oven to bring temperature up.

2. After removing filet from skillet, de-glaze the pan with brandy, stir in cream and reduce to desired consistency. Add salt to taste.

3. Sauteed mushrooms in olive oil on medium heat until al dente. Add rosemary, salt and pepper. 


Piropos Restaurant
4141 N. Mulberry Drive
 Kansas City, MO 64116
 Ph. 816-741-3600

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