Steak au Poivre - A French classic dish

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 2

Author: Giangi Townsend

Ingredients

8 ounces fillet mignon 2 - 8 ounces fillet mignon
2 tbsps black peppercorns 2 tablespoons mixed black peppercorns
1 tsp olive oil 1 teaspoon olive oil
1 tbsp unsalted butter 1 tablespoon unsalted butter
2 tbsps shallots 2 tablespoons minced shallots
2 tbsps Cognac 2 tablespoons Cognac
0.5 cup beef stock 1/2 cup beef stock
1 tbsp unsalted butter 1 tablespoon unsalted butter

Instructions

Trim the fillets, if need to of all fat surrounding. Crush the peppercorns with the back of a skillet. Sprinkle salt to taste on the top and bottom of the fillets, then press each fillets into the cracked peppercorns, encrusting the fillets more or less, depending of personal taste.
Heat the oil and the butter in a heavy sauté frying pan over high heat. When the pan is quite hot, lay the peppered fillets in, fry for 2 to 3 minutes, until the underside is well seared. Turn the meat and cook the second side for about a minute. At this point the fillets are cooked at rare. Cook longer for medium rare or medium. When done remove and place in a warm platter.
Add the shallots to the pan and sauté briefly, stearin g with a spoon to scrape up the drippings. Remove the pan from the burner and add the cognac into the pan. At this point if you are brave you may want to tilt the pan slightly over the burner to ignite the alcohol. When the flame subsides and the alcohol burns off, add the stock.
Bring the liquid back to a boil and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust the seasoning.
Finally add the butter and swirl the pan until melted and incorporate with the juices.
When blended, pour the sauce over the steaks. French fries are a most side dish.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.