Filet Of Beef Au Poivre Recipes

STEAK AU POIVRE

Steps:

• Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
• Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
• In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
• Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the filets generously with salt.
• Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
• Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
• Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

FILET OF BEEF AU POIVRE

Steps:

• Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
• Heat 1 1/2 tablespoons 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 all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

CHICAGO STEAKHOUSE PEPPERCORN-CRUSTED FILET WITH CRAB AU POIVRE

Steps:

• For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
• In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat. Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.
• Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.
• For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.
• In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.

SIMPLE STEAK AU POIVRE

Steps:

• Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
• Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
• Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
• Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
• Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.

TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)

Steps:

• Mash peppercorns with a mallet or the back of a heavy pan.
• Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
• Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
• Remove the steaks to a platter and allow to rest.
• Add cognac to the pan and heat for just a few seconds and then set ablaze.
• Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
• Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
• Pour over fillets and sprinkle with parsley.
• Option 2: Skip the cream (but it's better with).

FILLET OF BEEF AU POIVRE RECIPE - (4.3/5)

Steps:

• Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. In an oven-proof heavy bottom skillet (or cast iron, as I prefer) over medium high heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to the oven. Cook for 8 to 10 minutes for medium-rare. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

FILET OF BEEF AU POIVRE

Steps:

• Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
• Allow to rest at room temperature for 15 minute.
• Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
• Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
• Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
• Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
• Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
• These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!