Vingt-deux~Filet of Beef au Poivre

Out on the MotorcylceHello there! I have had a wonderful break and I am looking forward to finishing out my French Cooking whirlwind. June is my last month cooking French and I am so excited to get my hands on some fine Latin American foods stating in July!!! So stick with me my dear and devoted friends.

Check out my anniversary meal in May – a very nice cut of filet mignon. I made a classic French dish-so simple. I cut it to two servings. Use the recipe appropriate for your family.


Filet of Beef au Poivre- By Ina Garten “Barefoot in Paris”

6 filets 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 or brandy

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 sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.

Meanwhile, pour all but 1 tablespoon of fat from the sauté 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.

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