Filet of Beef Au Poivre

piątek, 14 lutego 2014

6 filet mignon, cut 1-1/4-inch thick
kosher salt
2 tablespoons coarsely fresh ground black pepper
3 1/2 tablespoons unsalted butter or 3 1/2 tablespoons unsalted margarine, divided
1 1/2 tablespoons olive oil
3/4 cup shallot (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good cognac or 1/2 cup brandy
chopped parsley, garnish (optional)

1 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.
2 Allow to rest at room temperature for 15 minute.
3 Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
4 Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
5 Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
6 Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
7 Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
8 These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!

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