Filet Of Beef Au Poivre
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
45
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Ground Black Pepper (coarsely)3.5 tbsps
Unsalted Butter (divided)1.5 tbsps
Olive Oil1 cup
Beef Broth (canned)1 cup
Cognac (good)Directions:
1
Place the filets on a board and pat them dry with paper towels
2
Sprinkle the filets with salt and then press the black pepper evenly on both sides
3
Allow to rest at room temperature for 15 minutes
4
Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes
5
Place the steaks in the pan and lower the heat to medium
6
Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare
7
Remove the steaks to a serving platter and cover tightly with aluminum foil
8
Meanwhile, pour all but 1 tablespoon of fat from the saute pan
9
Add the shallots and cook over medium heat for 2 minutes
10
Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan
11
Add the Cognac and cook for 2 more minutes
12
Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt
13
Serve the steaks hot with the sauce poured on top