Fillet Of Beef Au Poivre Recipe 435

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FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Provided by Ina Garten

Categories     main-dish

Time 36m

Yield 6 servings

Number Of Ingredients 8

6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

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.

FILET OF BEEF AU POIVRE



Filet of Beef Au Poivre image

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

6 filet mignon, cut 1-1/4-inch thick
kosher salt
2 tablespoons coarsely fresh ground black pepper
3 1/2 tablespoons unsalted butter or 3 1/2 tablespoons unsalted margarine, divided
1 1/2 tablespoons olive oil
3/4 cup shallot (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good cognac or 1/2 cup brandy
chopped parsley, garnish (optional)

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

BEEF TENDERLOIN AU POIVRE



Beef Tenderloin Au Poivre image

This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.

Provided by southern chef in lo

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs beef tenderloin, trimmed
1/3 cup Dijon mustard
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons white peppercorns, crushed

Steps:

  • Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
  • Rub meat with mustard.
  • Combine the crushed peppercorns and press evenly on the surface of meat.
  • Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
  • Let stand 10 minutes before serving.

FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Steak au Poivre is a classic dish of French-style Pepper Steak. It produces an elegant dish that's suitable for company or any special occasion. I like it with a side of garlic-sautéed mushrooms and roasted baby red potatoes, but nearly any vegetable side dish would be great with this dish.

Provided by Vickie Parks

Categories     Beef

Time 40m

Number Of Ingredients 8

6 filet mignon, cut about 1 1/4 inches thick
1 to 2 Tbsp kosher salt
2 Tbsp coarsely ground black pepper
3 1/2 Tbsp unsalted butter, divided
1 1/2 Tbsp olive oil
3/4 c chopped shallots (about 3 or 4 shallots)
1 c canned beef broth
1/2 c good quality cognac or brandy

Steps:

  • 1. 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.
  • 2. Heat 1 1/2 tablespoons of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare (or 1 to 2 minutes longer each side for medium or as desired). Remove the steaks to a serving platter and cover tightly with aluminum foil.
  • 3. Meanwhile, pour all but 1 tablespoon of fat from the sauté 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.
  • 4. Serve immediately with the hot pan sauce spooned on top.

FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 filets mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

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 one 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.

FILLET OF BEEF AU POIVRE RECIPE - (4.3/5)



Fillet of Beef au Poivre Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

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 an oven-proof heavy bottom skillet (or cast iron, as I prefer) over medium high 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. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to the oven. Cook for 8 to 10 minutes for medium-rare. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. 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.

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