Steak au Poivre
Recipes
Steak au Poivre
Steak au Poivre. One of our favorites for everything. Dipping is only the start. We use this on burritos, sandwiches, soups, chili . The simplest recipe, this will take you minimum time to assemble. Try it with eggs for a treat!
INGREDIENTS
1 filet mignon approx. 1.5-2 inches thick
Salt
4 tbsp butter
A few sprigs thyme
2 sprigs Rosemary
3 cloves garlic crushed
For sauce
0.5 cup brandy
0.5 cup white wine
1 tbs beef Demi glacé
1 shallot minced
1 tablespoon whole peppercorns toasted and just cracked
4 tbsp butter
Salt to taste
super sharp. Tomato skin is notoriously difficult to cut through without mashing the whole fruit
RECIPE
- Season filet mignon with just salt and let rest at room temp for at least one hour.
- In a pan (cast iron, high carbon, or stainless steel) heat until very hot, using a small amount of high temperature oil, sear on one side until a mahogany color develops, flip and allow the other side to sear for two minutes.
- Add butter and herbs to pan and baste steak with butter until cooked to desired internal temp.
- Take the steak and herbs out of the pan and allow to rest, discard most of the basting butter leaving just a light coating.
- Return pan to stove on medium heat and add shallots sweat until translucent and slightly golden. Add peppercorns.
- Add brandy and flambé, when flames dissipate add wine and Demi glacé, reduce until just thickened, add mustard and butter and turn off the heat. Swirl until butter is emulsified completely into the sauce.
- Taste and adjust seasoning of sauce.
- Slice steak and top with sauce.
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