Filet Mignon au Poivre - FRENCH
Posted in:
Beef
Tue, Jan 24, 2017, 12:06:34, 8 Yaers ago
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Directions
- Remove steaks from refrigerator 30 minutes before cooking.
- Preheat oven to 200 degrees.
- Melt 1 Tbsp butter in a skillet over MEDIUM heat.
- When foam subsides, add shallots and cook, stirring for 2 minutes.
- Add beef and chicken broths and cook over HIGH heat until reduced to 1/2 cup, around 8 minutes; set aside.
- Pat steaks dry and season with salt.
- Press crushed peppercorns into steaks.
- Heat cast iron pan over medium high heat for 3 minutes.
- Add oil to pan and swirl around.
- Cook steaks 3 minutes per side. Remove and put in oven.
- Add cognac and ignite.
- When flames die down, add broth mixture, cream and meat juices.
- Turn heat down to Simmer. Simmer until deep golden brown, around 5 minutes.
- Remove from heat and whisk in butter, remaining 1 Tbsp of cognac and lemon juice.
Ingredients
1 Tbsp unsalted butter1 medium shallot, minced1 cup low sodium beef broth3/4 cup low sodium chicken broth2 filet mignon steaksKosher saltWhole peppercorns, crushedGrapeseed oil1/3 cup cognac1/4 cup heavy cream1 Tbsp cognac1 tsp lemon juice3 Tbsp unsalted butter
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