Steak Au Poivre

Steak Au Poivre

When Katie and I have an evening alone, this is the dinner I make. I’ve changed it quite a bit over the years. The truffle oil adds an earthy flavor to the filet mignons. Add to it the brandy and mushroom pan sauce, and I’d say this is the best dish I know how to cook. Perfect for a stay-at-home date night.
Servings

2

Prep time

45 min

Ingredients
  • 2 filet mignons, 1+ inches thick
  • Kosher salt
  • 2 tablespoons ground pepper
  • 3 ½ tablespoons unsalted butter
  • 1 tablespoon black truffle oil
  • 1 cup beef broth
  • ½ cup chopped shallots 
  • ½ cup brandy
  • 1 package button mushrooms
  • 1 package tarragon
  • 1 teaspoon whole peppercorns
  • 2 tablespoons of cream
Preparation
Place the filets on a board and pat dry with paper towels. Sprinkle the filets with salt and pepper. Press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. 
 
Pour 1 tablespoon of truffle oil into a 10-12” skillet. Add 2 tablespoons of butter and heat over medium high until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on 1 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. Add the mushrooms and cook for 5 minutes.

Pan Sauce: Meanwhile, pour all but 1 tablespoon of fat from the sauté pan. Add the shallots and mushrooms and cook over medium heat for 2 minutes. Add the beef broth and peppercorns 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 brandy and cook for 2 more minutes. Remove from heat, then finish with the cream (and rest of butter?).

Serve the steaks with the sauce poured on top.

Source: Inspired by Ina Garten, The Food Network. © 2020 Television Food Network 
Purchase: Barefoot in Paris, by Ina Garten
Share by: