FILET MIGNON AU POIVRE
My favorite fancy steak dish is Filet Mignon au Poivre (Filet Mignon with pepper). This is a simple version of the steak au poivre you've had in restaurants.
Provided by Flavorite
Categories Entree,Dinner
Time 35m
Number Of Ingredients 7
Steps:
- 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. Scatter the chopped shallots around the steaks.
- Cook the steaks for three to five 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: it may catch fire, which is all right for flavor but potentially dangerous.) With a whisk, dissolve the browned bits of meat in the brandy as it boils.
- When the brandy is almost boiled away, add the cream and cracked peppercorns (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.
Nutrition Facts : Calories 487 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 39 grams fat, Fiber 0 grams fiber, Protein 25 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 98 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHICAGO STEAKHOUSE PEPPERCORN-CRUSTED FILET WITH CRAB AU POIVRE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
- In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.
- Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
- Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.
- For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.
- In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.
FILET OF BEEF AU POIVRE
Steps:
- 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.
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
More about "filet mignon au poivre with peppers food"
STEAK AU POIVRE-PEPPERED FILET MIGNON | THE ORGANIC …
From theorganickitchen.org
5/5 (2)예상 독서 시간 4분범주 Dinner소요 시간 17분
GRILLED FILET MIGNON WITH PEPPERCORN SAUCE - GIRLS …
From girlscangrill.com
STEAK AU POIVRE - WIKIPEDIA
From en.wikipedia.org
FILET MIGNON AU POIVRE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
R/FOOD - STEAK AU POIVRE, PAN-SEARED SCALLOPS, AND SAUTEED …
From reddit.com
RECIPE FOR FILET MIGNON AU POIVRE WITH HASH BROWNS - FILET …
From esquire.com
FILET MIGNON AU POIVRE* - MENU - MON AMI GABI - LAS VEGAS - YELP
From yelp.com
CLASSIC STEAK AU POIVRE RECIPE - SERIOUS EATS
From seriouseats.com
FILET MIGNON AU POIVRE WITH PEPPERS FOOD
From topnaturalrecipes.com
FILET MIGNON AU POIVRE RECIPES
From tfrecipes.com
FILET MIGNON AU POIVRE - MENU - ARNAUD'S RESTAURANT - NEW …
From yelp.com
PEPPERCORN CRUSTED FILET MIGNON (STEAK AU POIVRE)
From mygourmetconnection.com
STEAK AU POIVRE / FILET MIGNON WITH A COGNAC PEPPER CREAM SAUCE
From youtube.com
FILET MIGNON AU POIVRE - MARY ELLEN'S COOKING CREATIONS
From maryellenscookingcreations.com
PORTOBELLO STEAKS AU POIVRE RECIPE | THE KITCHN
From thekitchn.com
FILET MIGNON AU POIVRE WITH PEPPERS RECIPES- RECIPERT
From recipert.com
WOLFGANG PUCK: PEPPERED FILET MIGNON WITH RAISINS - DETROIT FREE …
From freep.com
FILET AU POIVRE! (FILET MIGNON WITH PEPPERCORN SAUCE) WOW!
From chefjeanpierre.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love