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Filet Mignon au Poivre Recipe

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This recipe for Filet Mignon au Poivre, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 filets mignon, 7-10 oz. each
1 Tbs. butter
2 tsp. chopped shallots
1/2 tsp. chopped garlic (if you don't have shallots)
1/4 cup brandy
1 Tbs. black peppercorns, cracked
1 cup heavy whipping cream
2 tsp. demi-glace

Directions:
Directions:
Trim the filets if necessary, removing all but the central true filet part, as well as the tough silverskin. Salt and pepper lightly. Heat a heavy skillet over medium heat. Add the butter and turn the pan to distribute and melt it quickly. Put the steaks into the skillet and cook for about three minutes per side. The steaks are ready to be turned when they come unstuck from the pan. (That doesn't always happen, but if the steak is really stuck down there it's probably not ready to turn yet.) If the steaks are thick, cook them on their sides as well as on their faces. About six to eight minutes of total cooking time will make for medium rare. (For perfect results, check with a meat thermometer.) Remove the steaks and keep warm. Add the brandy to the pan and bring to a boil. Be careful as it may catch on fire. With a wooden spoon, dislodge and dissolve the browned bits of meat in the brandy as it boils. Add the cream. Add the cracked peppercorns to the cream and the demi-glace, if you have it. Bring to a light boil and cook, agitating the pan to mix the ingredients, for three to five minutes, or until reduced by about a third. Place the steaks on warm plates and spoon on the sauce.

Number Of Servings:
Number Of Servings:
Serves four.
Personal Notes:
Personal Notes:
This is a simple version of steak au poivre. The method of cooking steaks in a skillet with butter is the one that most restaurants use. Works better for a tenderloin filet or my favorite, a New York strip.

***look at classic version***

 

 

 

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