Filet Mignon Au Poivre
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"Very delightful. Extra thick filets made for extended sear to achieve desired result - added a couple of minutes for rare and medium. Reduction time was also doubled. That said, the sauce was delicious.
Cuisine: AmericanMain Ingredient:
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Filet Mignon Au Poivre Preparation
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.
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