Filet Mignon Au Poivre
By: Debby aka "Food...
Published: Friday, December 10, 2010 - 1:02am

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
1/3 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.

Comments:
Barnaby Dorfman

Nice photo!