The inspiration recipe … 2 tablespoon olive oil for frying, and 4 tablespoons for the peppercorn marinade. Your email address will not be published. ... 4 filets mignon, 8-10 oz. 1 tbsp vegetable oil. Pour off all but 2 tablespoons of fat from the skillet. 0.5 cup Heavy Cream . With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak 1 tbsp unsalted butter. Heat the butter in a saute pan over high heat. 1 tablespoon cracked black pepper. Add the filets and brown on both sides (rare 10 … 1 cup heavy cream. I prepared this on our one-year anniversary. Serves people Instructions. olive oil, divided. Cook over medium-high for fiveto six minutes per side, dependingon 4 Beef Mignon Filets . 2 filet mignon, approximately 8 oz each (about two inches thick) coarse salt. Filet Mignon Au Poivre 4 8-oz steaks filet mignon 2 tb black peppercorns Cracked 1 tb Peanut oil or corn oil 2 tb Cognac 1 c Dry Red Wine 1 c Beef broth Salt to taste 1 tb Dijon mustard 1/2 ts Worcestershire Sauce 1/3 c Heavy cream 1 tb Unsalted butter Recjpes from La Bonne Soupe cookbook Sprinkle steaks on both sides w/half the black pepper and press in well w/heel of your hand. Salt and pepper lightly. This is a worthy recipe to start the blog off right. If the steaks are thick, cook them on their sides as well as on their faces. 1 Tablespoon green peppercorns. minced shallot. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. each. (1/2 stick) unsalted butter, cut into 4 pieces. Oct 13, 2015 - My favorite fancy steak dish is Filet Mignon au Poivre (with pepper). Filets mignon are considered the king of steaks. Filet Mignon Recipes. Fancy meals don’t get easier than these Bacon Wrapped Filet Mignon steaks. Cookies that are necessary for the site to function properly. 2 Tbs. (Be careful: it may catch fire, which is all right for flavor but potentially dangerous.) When you visit any website, it may store or retrieve information on your browser, mostly in the form of cookies. 500 g filet mignon; vegetable oil (for frying) mortar and pestle; frying pan; tongs; Crush peppercorns with a mortar and pestle and season filet mignon steaks with pepper on both sides. There is an accompanying sauce that has a liquor or wine base. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Place the steaks in the pan and lower the heat to medium. Ingredients: 2 tablespoons whole, black peppercorns, roughly ground. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Step 2, Sprinkle filets with salt and press cracked peppercorns into both sides. Scatter the chopped shallots around the steaks. The Recipe: Steak Au Poivre ~ Peppered Filet Mignon. Truth be told, the start of the blog is all about beef tenderloin. Place the steaks on warm plates and spoon on the sauce. Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. (Be careful: it may catch fire, which is all right for … 1 tablespoon unsalted butter. My favorite fancy steak dish is Filet Mignon au Poivre (Filet Mignon with pepper). https://2sistersrecipes.com/filet-mignon-with-cognac-peppercorn-sauce Trim the filets if necessary, removing all but the central true filet part, as well as the tough "silverskin." So what is Steak Au Poivre? Cook for 2 minutes on first side; seared side should be nicely browned. Press the crushed pepper evenly onto both sides of the steaks. Place the steaks in pan and lower the heat to medium. Remove the steaks and keep warm. 2 Tbs. Salt, to taste. Add the Cognac and cook for 2 more minutes. 4.7 g Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Required fields are marked *. Cook the steaks for three to five minutes per side. ... pan well, add brandy and increase heat to reduce ... Marnier, mix and pour over filets . 2 Filet Mignon steaks, each 6-8 oz. This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Salt We didn’t have a working fridge, and were literally living out of a cooler and using the TravelQ™ for any and all cooking. Add the brandy to the pan and bring to a boil. These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine. In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. 2 tablespoons Butter . The steaks are ready to be turned when they come unstuck from the pan. If you're not serving a number of other … 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. Total Carbohydrate In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. 2 filet mignon steaks (½ – ¾ pound each, about 2½” thick) – other thick (at least 1” thick) steaks work well, too. When the brandy is almost boiled away, add the cream and cracked peppercorns (and the demi-glace, if you have it). 2 Tbs. To serve, place filet mignons on warmed dinner plates, and spoon some sauce over the top. (note: the only sensible side dish here is pommes frites, n'est-ce pas) Makes 4 servings. 3 tablespoons Black Peppercorns . Put the steaks into the skillet. 1 tablespoon Vegetable Oil . This is a simple version of the steak au poivre you’ve had in restaurants. 1 tablespoon grapeseed oil. Filet Mignon with Brandy Peppercorn Sauce (Steak Au Poivre) Shop Ingredients Tender filet mignon crusted with fresh cracked black peppercorns and cooked in a cast iron skillet is the foundation for this elegant French dish. This site uses Akismet to reduce spam. However, blocking some types of cookies may impact your experience of the site and the services we are able to offer. Heat a heavy skillet over medium heat. If you continue to use this site, you consent to our use of cookies. Your email address will not be published. Because we respect your right to privacy, you can choose not to allow some types of cookies. I use 8 ounce filet mignons. I love Maldon Sea Salt and buy the tub to … Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. (That doesn’t always happen, but if the steak is really stuck down there it’s probably not ready to turn yet.) Click on the different category headings to find out more and change our default settings. 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