Photo: Filet of Beef au Poivre Recipe
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
Directions
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.
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By born-to-cook
Santa Clarita, CA
on January 06, 2012
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I was looking for a steak au poive recipe without cream......this is the one. Absolutely fabulous! I added diced mushrooms as another reviewer did....boy was that a nice touch. I was worried about how much brandy was called for, but I resisted the urge to reduce the qty. Boy I was so glad I used the right amount. Super easy and restaurant quality........This is a keeper. I will make it again and again!,,
By mreevz_10372926
on December 28, 2011
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Another stellar recipe from Ina. This is so simple and yet amazing! My husband and I prefer our steaks medium to medium well so I seared the steaks in the pan for about 3 minutes per side and then put the entire pan in a 400 degree oven for just under 10 minutes. Came out amazing! I'll make twice the amount of sauce next time. It's delicious! Thanks, Ina!
By alexandermc
Niceville, FL
on December 22, 2011
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Dang, I even managed to forget the olive oil and used blackberry brandy and added mushrooms and it was delicious. I will remember the oil next time, use regular brandy and still add the mushrooms next time. I will also serve with bread to sop up the fabulous sauce. : I served sweet potatoe and a salad on the side. Garlic mashed potatoes would be great with this too.
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