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Filet of Beef au Poivre
This classic French bistro dish (from Ina Garten's "Barefoot in Paris") 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. Sever it with matchstick potatoes and your friends will think they're in Paris!

Category Entrée
Chef Ina Garten
Contributor Jeremiah
Last Update 10/7/2010 8:53:20 AM
Prep Time 30 min
Cook Time 30 min
Serves 3

arrow_right Filet mignon, 3 thick filets
 arrow_right Salt
 arrow_right Coarsely ground pepper, 2 Tbls
 arrow_right Unsalted butter, 3 1/2 Tbls
 arrow_right Olive oil, 1 1/2 Tbls
 arrow_right Shallots, 3-4 large
 arrow_right Beef broth, 1 cup

Cooking Instructions

 Cut filet mignon length-wise so it yields six 1 1/4-inch filets
 Dive butter
 Chop shallots
 Place the filets on a board and pat dry with paper towels.
 Sprinkle with salt and then press the pepper evenly on both sides.
 Allow to rest at room temperature for 15 minutes.
 Heat 1 1/2 Tbls of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes.
 Place the steaks in the pan and lower the heat to medium.
 Saute 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 away all but 1 Tbls of fat from the saute pan.
 Add the shallots and cook over medium heat for 2 minutes.
 Add the broth and cook over high heat for 4-6 minutes, until reduced by half.
 Add the Cognac and cook for 2 more minutes.
 Turn off the heat, swirl in the remaining 2 Tbls of butter and 1/2 tsp salt.
 Serve the steaks hot with the sauce poured on top.

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