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Thursday, August 26, 2010

Filet of Beef au Poivre

My good friend over at Mrs. G in DC recommended this Ina Garten recipe to me. The sauce was delicious although not exactly what I consider to be a traditional au poivre sauce. Next time I might try to thicken the sauce up a bit, I was only making enough for two and didn't measure anything out so that may have been my problem. It still tasted great, both Casey and I liked it. I served it with Roasted Garlic Smashed Potatoes and Roasted Asparagus with Sun-Dried Tomatoes. What a great meal!

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.

Labels:

4 Comments:

Anonymous Kristin @ Peace, Love and Muesli said...

Yummy! Love a good filet.

August 26, 2010 at 9:32 AM  
Blogger anniebakes said...

I loev Ina and this looks to be a great recipe,

anne
www.anniebakes.net

August 26, 2010 at 3:50 PM  
Anonymous Josh Healy said...

Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

August 27, 2010 at 8:48 AM  
Blogger Kelly said...

I've now tried on three computers, and I can't see the pictures? Maybe I'm the issue, but was just curious what it looks like?

August 31, 2010 at 8:34 PM  

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C + C Marriage Factory: Filet of Beef au Poivre

Filet of Beef au Poivre

My good friend over at Mrs. G in DC recommended this Ina Garten recipe to me. The sauce was delicious although not exactly what I consider to be a traditional au poivre sauce. Next time I might try to thicken the sauce up a bit, I was only making enough for two and didn't measure anything out so that may have been my problem. It still tasted great, both Casey and I liked it. I served it with Roasted Garlic Smashed Potatoes and Roasted Asparagus with Sun-Dried Tomatoes. What a great meal!

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.

Labels: