Recipe: Filet of Beef au Poivre
- 6 filet mignon, 1 inch thick
- Kosher salt
- 2 Tbs coarsely ground black pepper
- 2 1/2 Tbs unsalted butter, divided
- 1 Tbs olive oil
- 3/4 cup chopped shallots
- 1 cup canned beef broth low sodium
- 1/2 cup brandy
First dry the filet mignon with paper towel so they are dry and set on a plate. Sprinkle the filets with a kosher salt and course ground pepper divided evenly. Press the ground black pepper firmly into the filet and allow the filets to rest seasoned at room temperature for 20 minutes.
In a large sauté pan heat the oil and only 1 Tbs of butter over medium high heat until it just smokes but doesn’t burn the butter, immediately add the seasoned filets of beef to the pan. Turn the heat down to medium and sauté the steaks for 5 minutes on 1 side; flip them over and sauté for 4 minutes on the other side for the filet mignon to be cooked medium. Transfer the steaks to a serving dish and cover with aluminum foil while the sauce is being prepared.
In the same sauté pan over medium heat add the shallots and cook for 3 minutes and then add the beef stock, turn the heat up to medium high and reduce for 6 minutes until the sauce has reduced by half. While the sauce is reducing, scrape the brown bits with a wooden spoon Turn the heat off, add the brandy and turn the heat back on over medium and cook for another 2-3 minutes. After the brandy has cooked turn the heat off and using a whisk, whisk in the remaining 1 ½ Tbs of butter to finish the sauce. Pour the sauce over the filet mignon and serve!
Culinary tradition: French
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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