Click for Cookbook LOGIN
"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Filet Mignon au Poivre Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Filet Mignon au Poivre is from Chef Anna's Cookbook, 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:  
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***

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

631W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!