FILET PAN RECIPES
FILET OF BEEF AU POIVRE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 36 minutes
Prep Time 10 minutes
Cook Time 11 minutes
Yield 6 servings
Number Of Ingredients 8
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 RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 36 minutes
Prep Time 10 minutes
Cook Time 11 minutes
Yield 6 servings
Number Of Ingredients 8
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.
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Category dairy-free, autumn, birthday, dinner party, feed a crowd, dinner, main dish
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FILET OF BEEF AU POIVRE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 36 minutes
Category main-dish
Cuisine european
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- 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.
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PAN SEARED CAST IRON RIBEYE STEAK - HELL’S KITCHEN RECIPES
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- Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.
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FILET MIGNON RECIPES | ALLRECIPES
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