2 (6-8-ounce) filet mignon steaks 1 ounce (30g) whole black peppercorns, plus more as needed, divided Kosher Salt as needs 2 tbsp high temp oil 1 tbsp (15g) unsalted butter 1/2 large shallot (about 2 Tbsp), minced 1/4 - 1/3 cup cognac 2 tbsp green peppercorn in brine, drained 4 tbsp Ssore bought demi glace 3/4 cup (175ml) beef broth 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note) Salt and pepper to taste
Procedure
To prepare the steaks: Season steaks all over with kosher salt. Set on a wire rack set over a baking sheetand allow to air-dry, uncovered, in the refrigerator for 30 minutes to a few hours.
Preheat your oven to 375 degrees and a large pan or cast iron skillet on medium heat.
Toast peppercorns for a few minutes. Transfer to a large cutting board and crack open the peppercorns using the back of a wooden spoon or a small saucepan. Sprinkle cracked pepper on both sides of prepared steaks.
Add 2 tbsp of high temp oil to the hot pan and lay in both steaks. Sear very well for about 2-4 minutes until a nice dark crust forms. Flip the steaks and add them to the oven for about 6-8 minutes or until 130 degrees in the center for medium rare.
While steaks are in the oven, prepare the sauce.
To prepare the sauce: Mince the shallot.
Add butter to hot pan, then shallots and stir, cooking until translucent. Carefully add cognac and cook until alcohol burns off, about 5 minutes.
Then, add beef broth, demi glace and green peppercorns to the pan and cook for about 30 seconds. Then, add heavy cream and bring to a boil, reducing until it thickens. Season with salt and pepper to taste.
Steak Au Poivre
By Jet & Ali Tila
Serves
2
Ingredients
2 (6-8-ounce) filet mignon steaks 1 ounce (30g) whole black peppercorns, plus more as needed, divided Kosher Salt as needs 2 tbsp high temp oil 1 tbsp (15g) unsalted butter 1/2 large shallot (about 2 Tbsp), minced 1/4 - 1/3 cup cognac 2 tbsp green peppercorn in brine, drained 4 tbsp Ssore bought demi glace 3/4 cup (175ml) beef broth 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note) Salt and pepper to taste
Procedure
To prepare the steaks: Season steaks all over with kosher salt. Set on a wire rack set over a baking sheetand allow to air-dry, uncovered, in the refrigerator for 30 minutes to a few hours.
Preheat your oven to 375 degrees and a large pan or cast iron skillet on medium heat.
Toast peppercorns for a few minutes. Transfer to a large cutting board and crack open the peppercorns using the back of a wooden spoon or a small saucepan. Sprinkle cracked pepper on both sides of prepared steaks.
Add 2 tbsp of high temp oil to the hot pan and lay in both steaks. Sear very well for about 2-4 minutes until a nice dark crust forms. Flip the steaks and add them to the oven for about 6-8 minutes or until 130 degrees in the center for medium rare.
While steaks are in the oven, prepare the sauce.
To prepare the sauce: Mince the shallot.
Add butter to hot pan, then shallots and stir, cooking until translucent. Carefully add cognac and cook until alcohol burns off, about 5 minutes.
Then, add beef broth, demi glace and green peppercorns to the pan and cook for about 30 seconds. Then, add heavy cream and bring to a boil, reducing until it thickens. Season with salt and pepper to taste.
