Copperpots

A Brit, a Yank and a Kitchen

Tuesday, September 12

Filet au Poivre


Dave won 4 Omaha Steak Co. filets from some convention he registered for online... in the end he didnt go, but hey, free steak is free steak eh?

So I used 2 of them tonight to prepare Dave's favorite, Filet au Poivre.

I've made this once before, but massacred the sauce.... I am getting better at sauce making however, and tonights was joyfully a complete success!! =)

I got my original recipe from Saveur (ironically, who I worked for as their web designer from 99-01). I modified it a tiny bit to fit my now forming cooking style and available ingredients.;-)

I can't stress the importance of making sure your meat is room temperature before you cook it. I'm not sure at what point I realized this... but I really think it is a common mistake, and causes the meat to cook very un-evenly. I imagine many people wonder why they cant get their steaks to cook like the ones they have in restaurants.... I know I used to!

INGREDIENTS
2 tbsp. whole white peppercorns
2 beef filets, each about 1 1/2'' thick
3 tbsp. olive oil
3 tbsp. butter
1/4 cup red wine
1/2 cup beef broth
1/4 cup heavy cream

1. Coarsely crush peppercorns in a mortar and pestle. Press peppercorns into both sides of each filet using the heel of your hand, then season to taste with salt.

2. Heat oil and butter in a heavy skillet over medium-high heat until shimmering. Add filets and cook until a good thick crust has formed, about 3 minutes. Turn filets and reduce heat to medium. Add 4 tbsp. butter and cook filets 3 minutes more, for medium-rare, basting with the buttery juices as you go. Transfer filets to an oven safe plate, and place in an oven set at 350 degrees, cook until the internal temperature reaches 130.

3. Add wine to skillet to deglaze and cook until alcohol has burned off, about 1 minute. Whisk in brothand continue whisking until sauce thickens and emulsifies. Boil for 1 minute more, adding cream in the last moments... then spoon over filets.

OMG this is so good. The best way to prepare steak imo.

We also tried a new wine (to us) tonight... Clancy's 2003 Shiraz blend. I first spied this in the most recent issue of Wine Spectator, and when I saw it at the market today, my decission was made. Can't beat the $13 price tag either. I'm not much of a wine critic... I thought I tasted a hint of plum... or something.... anyways we enjoyed it... one of these days I'll figure out how to be a good wine enthusiast. ;-) For now, I just know what I like and know what I dont.. and this one... well it was quite nice.

4 Comments:

Blogger wheresmymind said...

Four steaks...I'd so invite myself over for one...that dish looks TOO good, even at 9am ;)

9:12 AM  
Anonymous greg gibson said...

Just wait till ya guys come over next time for some Greg grilled steaks! :D

9:28 AM  
Blogger Susan in Italy said...

I'm pouring over the details about how to make the sauce right and my husband is looking over my shoulder drooling over steak. Any steak. Mmmm

3:22 PM  
Anonymous Dave said...

What can I say, the dish was excellent! This is by far my favorite way of preparing steak and Lea once more out did herself! The pepper crust and sauce were all done to perfection and the steak was cooked just so. The only disappointment I had was with the Omaha Steaks themselves. Okay, they were free, you say and for that I cannot complain however if I really had paid for these I would have been kicking myself. Although we do not eat steak on a very regular basis I can only say that we have had better quality meat for stores local to where we live; one in particular being Petty's Meat Market. I'm sure Greg would likely argue that Publix can provide a good quality steak also providing you get someone who knows how to cut them the right way. Enough of my rambling, the meal was excellent and Lea is wonderful!

1:48 PM  

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