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Filet of Beef au Poivre

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"This classic French bistro dish is a bit expensive, but it's quick to make. Most recipes call for beef demi-glace (you don't even want to know how long it takes to make that!) but I think this has all the flavor without the hassle. Serve it with Matchstick Potatoes and your friends will think they're in Paris."

List of Ingredients

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


Recipe

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 � tablespoons of the butter and the oil in a large saut� pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saut� 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 saut� 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 � teaspoon salt. Serve the steaks hot with the sauce poured on top.

Serves 6







❧ Matchstick Potatoes:

"Nothing says French bistro food like matchstick potatoes, and they're easy to make because you only have to fry them once. While the meat is resting, throw these into the hot oil and everything will be ready at the same time. Remember: lots of good salt!"

◦ Peanut or canola oil
◦ 2 large oval Idaho potatoes, peeled
◦ Sea salt or kosher salt
◦ Minced fresh flat-leaf parsley (optional)

Preheat the oven to 350 degrees. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.

Slice the potatoes into thin matchsticks (⅛ inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.

Sprinkle the potatoes with parsley, if desired, and serve hot.

Serves 4