Food Network: Filet of Beef au Poivre

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Filet of Beef au Poivre
Copyright 2004, Barefoot in Paris, All Rights Reserved

Ingredients
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 or brandy

Instructions
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. 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.