Filet Mignon Au Poivre

This meal is perfect for two or any fancy dinner you are creating. I will make this for Valentine’s Day this year and I’m certain everyone will be happy. Filet mignon usually isn’t my favorite cut of meat. The lack of fat on the steaks means the meat doesn’t have as much flavor as a ribeye, for instance. When you create a sauce like this however, the results are rich and delicious.

Tips:

• This dish can be recreated with any cut of meat.

• Adjust the amount of pepper for your palate. This is middle of the road.

• Steaks over 1 1/2” thick may need a little time in the oven to cook through. Preheat oven to 500 degrees and place the pan in the oven for another 5 minutes, according to desired doneness.

• Steaks can be grilled too. Too make up for the meaty flavor you get in the sauce from all those bites left in the pan, add the juices from the plate the steaks are resting on to the sauce when you take the sauce off the heat.

Filet Mignon Au Poivre

Serves 2

PREP 10 minutes

COOK 20 minutes

INGREDIENTS

2 tablespoons whole peppercorns in a variety of colors and types

2 filet mignon steaks

Kosher salt

2 tablespoon vegetable oil

4 tablespoons softened butter, divided

1 small shallot, minced

1/2 cup beef stock

1/3 cup cognac

Chopped parsley or watercress for garnish

INSTRUCTIONS

1. Remove your steaks from the refrigerator an hour before you are cooking and dry them on paper towel. You may need to change the paper towel to make sure the steaks are getting dry.

2. Using a mortar and pestle or the bottom of a frying pan, roughly crush the peppercorns.

3. Press the peppercorns onto each steak on both sides. Sprinkle with salt.

4. In a cast iron skillet, over medium-high heat, sauté the steaks in the oil. Depending on how thick your steaks are, cook each side for about 7 minutes, getting a nice golden crust on each side. If the steaks are thick, spoon the oil on the sides as the steaks cook or use your tongs to sear the sides too. Remove steaks to a plate to rest.

5. Pour out the fat from the skillet, but don’t wipe the pan clean. Add two tablespoons of butter and shallots to the pan. Sauté until the shallots are softened, about 5 minutes.

6. Add the stock and bring to a boil. Scrape the bottom of the pan to lift up any brown bites that have been left from the steaks. Reduce the liquid by half.

7. Add the cognac and continue to boil the mixture for 1-2 minutes until the alcohol has cooked off. Turn off the heat.

8. Slowly add the remainder of the butter to the skillet, swirling the pan to thicken the sauce.

9. To serve, place the steaks on the plates and drizzle the au poivre sauce on top. Garnish the steak with chopped parsley or the traditional watercress. Please add potatoes to the plate to help soak up all that delicious sauce. Not necessary, but highly recommended. Okay necessary!