Filet of Beef au Poivre

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Picture of Filet of Beef au Poivre Recipe Photo: Filet of Beef au Poivre Recipe
Rated 5 stars out of 5
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Total Time:
36 min
Prep
10 min
Inactive
15 min
Cook
11 min
Yield:
6 servings
Level:
Easy
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Ingredients

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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Newest Ratings and Reviews

Read all 103 reviews

  • on December 23, 2012

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    Absolutely awesome.

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  • on May 31, 2012

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    I've made this reduction sauce dozens of times and guests are always impressed. Use shallots, not onions as the flavor will not be the same. Also if you don't have a can of beef broth, use beef base with water. A nice take on this is to let it reduce to about a quarter of the original volume, add the cognac, let the alcohol cook off and finish it with a little butter and heavy cream.

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  • on February 15, 2012

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    The sauce is delish. The cooking time was off for me though and came out way too rare.

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