Filet Of Beef Au Poivre
Total Time: 21 mins
Preparation Time: 10 mins
Cook Time: 11 mins
Ingredients
- Servings: 6
- 6 filet mignon, cut 1-1/4-inch thick
- kosher salt
- 2 tablespoons coarsely fresh ground black pepper
- 3 1/2 tablespoons unsalted butter or 3 1/2 tablespoons unsalted margarine, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup shallot (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good cognac or 1/2 cup brandy
- chopped parsley, garnish (optional)
Recipe
- 1 plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
- 2 allow to rest at room temperature for 15 minute.
- 3 heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. place the steaks in pan and lower the heat to medium.
- 4 saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. remove to a serving platter and cover tightly with aluminum foil.
- 5 meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
- 6 add the cognac and cook for 2 more minutes. off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
- 7 serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
- 8 these would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
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