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.