Steak au Poivre

Steak au Poivre

I took some Filet Mignon out of the freezer yesterday, and was just planning on doing the usual… Which is having Stephan grill them and serve with mashed potatoes. I do this quite often… its easy, quick, and I have someone else to cook the meat. Then I started to feel fancy, and thought what makes a steak fancy? Why fancy-pants multi-colored peppercorns, of course! I just so happened to have some gorgeous peppercorns my mother in law gave me at Christmas. So I detoured at the last minute and decided upon Steak au Poivre. If you don’t like pepper, this is NOT the dish for you. However, if you love the flavor of freshly cracked peppercorns… which I do, this is it!

I served it with mashed potatoes and oven roasted brussel sprouts. Those of you who are wary of the brussel sprout, have clearly not had them oven roasted before. They are beautifully crisp on the outside and tender and sweet inside. Who woulda thought? There is, however, an unfortunate side effect to roasting brussel sprouts. That would be a VERY stinky house. I suggest you light many scented candles before starting the roasting process!
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Steak au Poivre Recipe

2 tbsp peppercorns (black or multi-colored)
2 small filet mignons
kosher salt
1 tbsp vegetable oil
1 tbsp butter
1 shallot, minced
1/2 c red wine
3 tbsp cream

1. Crush the peppercorns. I placed them on a paper plate and used the smooth side of my meat mallet to gently crush them. You can also place them in a plastic bag and using a meat mallet or small heavy pot to crush them. Sprinkle on a small plate.

2. Take the filets out of the refrigerator at least 30 minutes before you plan to cook. Generously sprinkle with kosher salt and then place on the plate with the crushed peppercorns. Press down firmly to make sure the steak is completely covered with peppercorns. Repeat with the other side of the steak.

3. Heat the oil in a small heavy saute pan over medium high heat until almost smoking. Gently place the pepper crusted steaks in the saute pan and sear for about two minutes. Flip and sear the other side for another minute or so. Remove steaks to a plate.

4. Remove pan from the heat and let cool until no longer smoking, a minute or two. Add the butter and then the shallot. Saute the shallot until transparent, 2 minutes.

5. Carefully pour in the red wine, simmer for 1 minute and then add the cream. Swirl pan to incorporate, bring to a simmer and add the steaks. Let the sauce simmer while the steaks finish cooking. My steaks only needed maybe 2 minutes until they were medium rare, but they were pretty small. Once your steaks are cooked to your liking, remove the steaks and continue simmering until the sauce is thick, another 2-3 minutes. Season with salt and then strain the sauce and serve over the steaks.

Makes 2 Servings
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Oven Roasted Brussel Sprouts

10-15 brussel sprouts, about 3/4 pound
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tbsp extra virgin olive oil

1. Preheat oven to 400 degrees. Combine all ingredients in a bowl and toss well to coat the brussel sprouts. Pour into a small roasting pan and roast for 35-40 minutes. Shake the pan every so often to ensure the brussel sprouts brown evenly.

Makes 2 Servings