FILET OF BEEF AU POIVRE RECIPE - FOOD.COM
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.
Total Time 21 minutes
Prep Time 10 minutes
Cook Time 11 minutes
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, FatContent 10.3, SaturatedFatContent 4.8, CholesterolContent 17.8, SodiumContent 134.7, CarbohydrateContent 4.7, FiberContent 0.6, SugarContent 0, ProteinContent 1.3
FILET MIGNON AU POIVRE - BIGOVEN
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Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- "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. "
Nutrition Facts : Calories 849 calories, FatContent 61.472975 g, CarbohydrateContent 4.62487991644612 g, CholesterolContent 189.164975 mg, FiberContent 1.09549999642372 g, ProteinContent 52.78481875 g, SaturatedFatContent 28.7652856 g, ServingSize 1 1 Serving (816g), SodiumContent 1781.00981665556 mg, SugarContent 3.5293799200224 g, TransFatContent 6.28736189999999 g
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