Beef au Poivre, an easy dish to make, you don't have to be a gourmet chef out of Cordon Bleu to do this, have yourself a stainless steel skillet and some of these ingredients listed here, and you my foodie friends are good to go and have yourself a nice evening.
2- 8 oz. Filet Mignon steaks, at least 1 1/4 inch thick, seasoned on both sides with salt, and fresh ground black pepper, you want to press the black pepper firmly on to the meat. Let it rest at room temperature for a few minutes, (do not cook a cold piece of steak, it will not cook evenly).
2 tbsp. of canola oil + 2 tbsp. of butter
1/2 cup of finely chopped shallots
1 to 1 1/4 cup of beef broth (low sodium)
6 fl.oz. of Brandy
1 tbsp. of butter
1. Preheat your pan, a 10" should do good, over high heat, add in the oil, and butter, as soon as the oil starts to smoke because of the added butter, add in the 2 steaks, then immediately turn heat down to medium.
Cook each side for about 3-4 minutes each. Then remove them on to a plate and cover with foil
2. Remove some fat from the pan, leave about 1 tbsp. of fat. Then place the pan over medium high heat, let it heat up for a few seconds just to heat up the pan. Add the shallots, and cook for a few minutes until it turns clear. Remove from the heat for a few seconds, add in the Brandy, and return to the stove, tilt the pan so it flambes. Once the flames subside, add in the beef broth, turn heat up to high and bring to a boil, and reduce the sauce to about 1/2 a cup. Remove from heat, stir in the tablespoon of butter and whisk it in. (If you have a gas stove it is easy to flambe because of the flame, if you have an electric stove, return the pan to the stove and continue to heat the brandy, using a long match stick, strike it and ingnite the brandy).
3. Place each filet by itself on a plate with your favorite starches and veggies, and then spoon the cooked shallots with the sauce over each filet, season a little with salt and pepper to taste.
Steak au Poivre is French, typically utilizing a filet mignon from the sirloin section, and coated with fresh cracked peppercorns to create a crust. French chefs use fats such as butter at high heat to sear the meat, to just create a crust, the steaks are generally served rare to medium rare, and a pan sauce is made from the cooked particles on the bottom of the pan, in this case, the flavors from the shallots, canola oil, and butter, and Brandy creates the sauce. Some chefs will add in a heavy cream to finish off the sauce. In the event you use cream, keep the heat on medium high and not too high so as if to not break ths cream. Some chefs will add in a thickening agent to thicken it quickly.
Sirloin cuts is very tender, cut in a rectangle
with a creamy brandy sauce and asparagus
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The sirloin section is very tender especially if you are using Wagyu beef, or Kobe Beef, or Prime Angus beef that is well marbled. Filet Mignon is cut in a round shape and tied to keep its shape, Steak au Poivre can be cut into any shape you want.
http://www.wikipedia.com/
2- 8 oz. Filet Mignon steaks, at least 1 1/4 inch thick, seasoned on both sides with salt, and fresh ground black pepper, you want to press the black pepper firmly on to the meat. Let it rest at room temperature for a few minutes, (do not cook a cold piece of steak, it will not cook evenly).
2 tbsp. of canola oil + 2 tbsp. of butter
1/2 cup of finely chopped shallots
1 to 1 1/4 cup of beef broth (low sodium)
6 fl.oz. of Brandy
1 tbsp. of butter
1. Preheat your pan, a 10" should do good, over high heat, add in the oil, and butter, as soon as the oil starts to smoke because of the added butter, add in the 2 steaks, then immediately turn heat down to medium.
Cook each side for about 3-4 minutes each. Then remove them on to a plate and cover with foil
2. Remove some fat from the pan, leave about 1 tbsp. of fat. Then place the pan over medium high heat, let it heat up for a few seconds just to heat up the pan. Add the shallots, and cook for a few minutes until it turns clear. Remove from the heat for a few seconds, add in the Brandy, and return to the stove, tilt the pan so it flambes. Once the flames subside, add in the beef broth, turn heat up to high and bring to a boil, and reduce the sauce to about 1/2 a cup. Remove from heat, stir in the tablespoon of butter and whisk it in. (If you have a gas stove it is easy to flambe because of the flame, if you have an electric stove, return the pan to the stove and continue to heat the brandy, using a long match stick, strike it and ingnite the brandy).
3. Place each filet by itself on a plate with your favorite starches and veggies, and then spoon the cooked shallots with the sauce over each filet, season a little with salt and pepper to taste.
Steak au Poivre is French, typically utilizing a filet mignon from the sirloin section, and coated with fresh cracked peppercorns to create a crust. French chefs use fats such as butter at high heat to sear the meat, to just create a crust, the steaks are generally served rare to medium rare, and a pan sauce is made from the cooked particles on the bottom of the pan, in this case, the flavors from the shallots, canola oil, and butter, and Brandy creates the sauce. Some chefs will add in a heavy cream to finish off the sauce. In the event you use cream, keep the heat on medium high and not too high so as if to not break ths cream. Some chefs will add in a thickening agent to thicken it quickly.
Sirloin cuts is very tender, cut in a rectangle
with a creamy brandy sauce and asparagus
The sirloin section is very tender especially if you are using Wagyu beef, or Kobe Beef, or Prime Angus beef that is well marbled. Filet Mignon is cut in a round shape and tied to keep its shape, Steak au Poivre can be cut into any shape you want.
http://www.wikipedia.com/
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