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
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.
STEAK AU POIVRE
Steps:
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
FILET MIGNON AU POIVRE
Steps:
- Press plenty of green peppercorns into both sides of each filet mignon, but don't flatten the filets. Preheat oven to 140 degrees. Add a very small amount of peanut oil to a heavy cast iron skillet, preferably one with a top to minimize splatter. I use a cast iron chicken cooker that came with a glass top. You want just enough oil so that when you heat it, it will just spread out and cover the pan. You aren't frying the meat; you're pan broiling it. Heat the skillet on high heat til the oil begins to smoke. Using tongs, add the filets to the pan and sear on each side for about three minutes. Remove the filets to a platter, cover with aluminum foil, and place in the oven. Add 2 tablespoons butter to the pan. It will melt quickly. Stir and scrape the particles off the bottom of the pan. Add the shallots and cook briefly til they become translucent. Keep stirring and scraping. Then add about 3-4 tablespoons of Cognac and either flame to burn off the alcohol, or just cook for a minute and the alcohol will evaporate. Add about 4-5 tablespoons of Sherry and continue scraping and stirring. After it reduces a little, add about 3-4 ounces of heavy cream, stirring and scraping all the while. As it begins to thicken, pour in the juices that have accumulated on the meat platter from the oven. When the sauce begins to thicken, remove it from the burner or it will separate. Add 2 teaspons of Dijon mustard and stir well. Pour the sauce over the filets and serve. Wild rice or garlic mashed potatoes goes well with that sauce.You can vary the amounts of the ingredients to taste. It can be made with black peppercorns, but that can be kind of spicy and it could overwhelm a good red wine. I also use this recipe for breast of duck. If you do, cut through the skin and fat, but not into the meat, and palce rows of green peppercorns in the slits. You will also need to pour of the fat after pan searing the breasts.
STEAK AU POIVRE
While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!
Provided by vaaccess
Categories Meat and Poultry Recipes Beef Steaks
Time 29m
Yield 2
Number Of Ingredients 8
Steps:
- Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
- Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
- Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
- Pour cream sauce over steaks.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 3.3 g, Cholesterol 185.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 49.6 g, SaturatedFat 15.9 g, Sodium 288.8 mg, Sugar 0.3 g
FILET OF BEEF AU POIVRE
There are many different recipes on this site but none as delicious as this one in "Barefoot in Paris" cookbook by Ina Garten, 2004. Inactive prep time 15 minutes.
Provided by Manami
Categories Meat
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
- Allow to rest at room temperature for 15 minute.
- Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
- Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove 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 med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 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; sprinkle with parsley, if desired.
- These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
Nutrition Facts : Calories 111.8, Fat 10.3, SaturatedFat 4.8, Cholesterol 17.8, Sodium 134.7, Carbohydrate 4.7, Fiber 0.6, Protein 1.3
TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
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 recipes"
FILET MIGNON AU POIVRE - THE HOPELESS HOUSEWIFE
From thehopelesshousewife.com
Estimated Reading Time 5 mins
FILET MIGNON AU POIVRE | NEW ZEALAND MEATS
From newzealmeats.com
Estimated Reading Time 1 min
FILET MIGNON AU POIVRE FROM TOM FITZMORRIS'S NEW ORLEANS FOOD …
From app.ckbk.com
FILET MIGNON AU POIVRE IN A PEPPERY CREAM SAUCE
From lombardibrothersmeats.com
RECIPE FOR FILET MIGNON AU POIVRE | RECIPE | STEAK AU POIVRE, FILET ...
From pinterest.ca
RECIPE FOR FILET MIGNON AU POIVRE | RECIPE | FILET MIGNON RECIPES ...
From pinterest.ca
GUYADER - FILET MIGNON FUME AU POIVRE CALORIES, CARBS & NUTRITION …
From androidconfig.myfitnesspal.com
PAN SEARED OVEN ROASTED FILET MIGNON - 101 COOKING FOR TWO
From 101cookingfortwo.com
RECIPE FOR FILET MIGNON AU POIVRE WITH HASH BROWNS - ESQUIRE
From esquire.com
GRILLED STEAK AU POIVRE RECIPE - MASHED.COM
From mashed.com
FILET MIGNON AU POIVRE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAK AU POIVRE - RECIPE - OH, THATS GOOD!
From ohthatsgood.com
PEPPERCORN CRUSTED FILET MIGNON (STEAK AU POIVRE) RECIPE ...
From mygourmetconnection.com
FILET MIGNON SAUCE AU POIVRE - USRECIPESCENTER.FUN
From usrecipescenter.fun
STEAK AU POIVRE - ONCE UPON A CHEF
From onceuponachef.com
GRILLED FILET MIGNON WITH PEPPERCORN SAUCE - GIRLS CAN GRILL
From girlscangrill.com
STEAK AU POIVRE-PEPPERED FILET MIGNON | THE ORGANIC KITCHEN BLOG …
From theorganickitchen.org
WOLFGANG PUCK: PEPPERED FILET MIGNON WITH RAISINS
From freep.com
JULIA CHILD STEAK AU POIVRE RECIPE - A COUPLE FOR THE ROAD
From acouplefortheroad.com
RECETTE DE FILETS MIGNONS MARINéS AU VIN ROUGE ET AU POIVRE | COUP …
From pinterest.ca
TENDERLOIN STEAK AU POIVRE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
FILET MIGNON AU POIVRE - RECIPE | COOKS.COM
From cooks.com
ARNAUD'S FILET MIGNON AU POIVRE RECIPE | CDKITCHEN.COM
From cdkitchen.com
THE TOP 9 FILET MIGNON RECIPES - THE SPRUCE EATS
From thespruceeats.com
4 LB FILET MIGNON ROAST - THERESCIPES.INFO
From therecipes.info
FILET MIGNON AU POIVRE - BIGOVEN.COM
From bigoven.com
CUIRE JAMBON BLANC RECETTES - TUTDEMY.COM
From tutdemy.com
CLASSIC STEAK AU POIVRE, WITH HOMEMADE FRENCH FRIES
From annamagazine.ca
CROCKPOT FILET MIGNON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FILET MIGNON AU POIVRE - BIGOVEN
From bigoven.com
PAN-SEARED STEAK AU POIVRE RECIPE | REAL SIMPLE
From realsimple.com
FILET MIGNON WITH PEPPERCORN SAUCE | SAQ.COM
From saq.com
FILLET OF BEEF (STEAK) AU POIVRE AND PURPLE ASPARAGUS, AT A FINE ...
From afeastfortheeyes.net
CLASSIC STEAK AU POIVRE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
FILET MIGNON AU POIVRE - MYFITNESSPAL
From androidconfig.myfitnesspal.com
CLASSIC AU POIVRE SAUCE FOR STEAK - NOT ENTIRELY AVERAGE
From notentirelyaverage.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