Filet Mignon Au Poivre

Filet Mignon Au Poivre Ingredients

4 8-oz filet mignon steaks	Salt to taste
2 tb Cracked black peppercorns	1 tb Dijon mustard
1 tb Peanut or corn oil	1/2 ts Worcestershire sauce
2 tb Cognac	1/3 c Heavy cream
1 c Dry red wine	1 tb Unsalted butter
1 c Beef broth

Instructions for Filet Mignon Au Poivre

Recjpes from La Bonne Soupe cookbook Sprinkle steaks on both sides w/half the black pepper and press in well w/heel of your hand. Heat oil in large heavy skillet over medium heat. When oil is hot but not smoking, add steaks and cook to desired doneness: 3 minutes on each side for rare, 4-5 minutes for medium, and 5-8 for well done. Transfer steaks to warm platter and keep warm. Add Cognac, wine, and broth to skillet and bring to boil over medium heat. Cook until liquid is reduced to about 1/2 c, 8-10 minutes. Add all remaining ingredients except butter and cook over medium heat until sauce thickens a bit, 3-4 minutes. Swirl in butter until it blends smoothly. To serve, place filet mignons on warmed dinner plates, and spoon some sauce over the top. (note: the only sensible side dish here is pommes frites, nest-ce pas?) Makes 4 servings. Posted to FOODWINE Digest 18 Feb 97 by Laury Epstein on Feb 18, 1997.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Corn	Cream
Dijon Mustard	Peppercorn	Red Wine	Salt
Steak	Worcestershire sauce

for flavor and categorization

dhill
on Feb 25 2008 4:33PM

I used salt-free Montreal Seasoning on these and let them rest for an hour before grilling them. They were delicious.

promfh
on Dec 21 2005 11:42PM

Total Time: 1:30
Active time: 0:40

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