I assumed this method of cooking the steaks wouldn't be very difficult, so I picked a recipe that had an accompanying sauce in order to make it more worth while. According to the original article, "Knowing how to cook a great steak will always get you rave reviews in the kitchen." They were absolutely right, this recipe was minimal effort with a huge payoff. Forrest and I both loved the filets and the pan sauce was the perfect pairing. I see no reason why I haven't tried this out sooner and I know it will be something I am excited to repeat in the kitchen.
View my progress on the list below:
1. Yeast Bread - Check.
2. Beef Tenderloin Steaks - Check.
3. Cream Pie
4. Creme Brulee
6. Cream Puffs
7. Crown Roast
8. Fried Chicken
9. Roux - Check.
10. Pasta and Cream Sauce - Check.
11. Roasted Turkey and Gravy - Check.
12. Chocolate Pudding - Check.
13. Layer Cake - Check.
15. Chicken Stock - Check.
8 down, 7 to go!
Filet of Beef au Poivre
Adapted from Barefoot Contessa
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac
Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
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. Place the steaks in the pan and lower the heat to medium.
Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare and 6 minutes on each side for medium.
Remove the steaks to a serving platter and cover tightly with aluminum foil.
Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes.
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. 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.
Serve the steaks hot with the sauce poured on top or in a metal ramekin along side the steak.