Steak au Poivre
[Originally posted March 6, 2007]
This is actually really easy to make. It tastes incredible. Look how beautiful it is. It presents well, only takes a few minutes to make, so is perfect for “fancy” dinners. We made it for the caregroup valentines dinner and was a huge hit.
I tend to use more shallots than most, so you can cut down if you want. Also if the pepper crust is too strong for you, just dust off more of it before you put it in the pan. Piece of advice about steaks. Don’t cook them more than medium, or at worst medium well. If you can bear to eat it nice and pink in the center (I personally like it redder) you’ll enjoy it much more. We were in Quebec in a small restaurant and we overheard a nearby table ask their waiter for the steak to be prepared well-done. The waiter responded, “Well done as in slightly pink in the center or like the sole of my shoe?” Gives you a sense of how seriously the French take their food!
Serves 4
Ingredients
- 2 tbls freshly cracked black pepper
- 4 filet mignons (8 oz each)
- 1 tbl virgin olive oil
- 3 tbls butter
- salt
- 4 tbls diced shallots
- 1/4 cup heavy cream
- 1 tbl dijon mustard
- parsley for garnish
- Sprinkle salt over both sides of the steaks
- Press the steaks into the pepper to form a nice crust
- Preheat oven to 250oF
- Add the oil and 1 tbls of butter to a large skillet.
- When the butter sizzles, turn the heat to high and add the steaks.
- After 2-3 minutes turn the steaks over to brown the other side.
- Cook another 3-5 minutes on medium heat to desired donenes.
- Slide them on a plate in the oven to keep warm.
- Pour off any excess fat from the pan, add the remaining butter, shallots, and a little more salt.
- Cook a few minutes until the shallots are soft, then add the cream and mustard.
- Cook 30 seconds to a minute until the sauce thickens.
- Plate your steaks and spoon some sauce over each steak. Garnish with a little parsley.