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Steak au Poirve Recipe

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This recipe for Steak au Poirve is from Ray and Jill's Wedding 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp freshly cracked pepper
4 fillet mignon or New York Strip steaks
1 tbsp extra virgin olive oil
3 tbsp butter
salt to taste
2 tbsp minced shallot
1 tbsp Dijon mustard
1/4 heavy cream
chopped fresh parsley leaves for garnish
Directions:
Directions:
Press the pepper into the steaks to form an even coating. Preheat the oven to 200 degrees F. Put the oil and 1 tbsp of the butter in a large skillet and turn the heat to medium-high. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sprinkle with salt. Sear on the second side for 2 or 3 minutes; lower the heat and cook until just short of desired level of doneness, about 7 minutes total for medium-rare. Keep warm in the oven while you make the sauce.

Pour out any fat from the skillet, but leave brown bits in there. Over medium-high heat, add the remaining butter and shallot and cook until soft, stirring occasionally,about 3 minutes. Add the mustard and cream and cook, stirring, for 30 seconds. Spoon the sauce over the steak, garnish and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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