Filet Mignon Au Poivre


Photo: Debby aka "Foodiewife"

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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Barnaby Dorfman's picture
Barnaby Dorfman
July 8, 2009

Nice photo!

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Ingredients

4 8-oz filet mignon steaks
2 tablespoons Cracked black peppercorns
1 tablespoon Vegetable oil
2 tablespoons Cognac
1 cup Dry red wine
1 cup Beef broth
Salt to taste
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
cup Heavy cream
1 tablespoon Unsalted butter

Preparation

1
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.
2
Add Cognac, wine, and broth to skillet and bring to boil over medium heat.
3
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.
4
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, n'est-ce pas?)
5
Makes 4 servings.

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