Filet Au Poivre
Filet Au Poivree
•Four 6oz. Filet Mignon
•Salt and Course Black Pepper, to taste
•2 tbsp. Olive Oil
•½ cup shallots, minced
•4 tbsp. butter, unsalted, cut into 4 pieces
•½ cup Brandy
•2 tbsp. Whole Grain Mustard
•½ cup heavy cream
•½ cup Beef Broth
1.Preheat oven to 400* F.
2.Pat steaks dry and season both sides with kosher salt.
3.Heat a large pan on medium high heat and add olive oil. Add steak to the pan, and flipping only once if possible, cook until desired temperature (about 3-5 minutes per side for medium rare.) Remove steak and set aside white sauce is formed.
4.Pour off fat from skillet, then add shallots and half of butter to skillet and cook over medium heat, stirring and scraping up brown bits, until shallots are caramelized, about 4-5 minutes.
5.Add brandy and cook until slightly reduced. Add mustard, cream, beef broth, and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes.
6.Serve steaks with generous amounts of sauce.