Steak au Poirve*
Steak:
4 filet mignon, cut 1 1/4 inches thick
salt
1/4 cup peppercorns, coarsely ground (pink, red, black, white, green)
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
Sauce:
2 shallots, diced small
1/2 cup Brandy
1 cup canned beef broth
2 tablespoons butter
Why pay so much for a steakhouse dinner when this is way better… trust me! The first thing you want to do is prepare your steaks. We want a nice crust on the outside and in order to do that you need to take a paper towel and pat the steaks dry. Sprinkle all over with salt. Put your peppercorns on a plate and coat each side of the filets with the peppercorns. In a large saute pan over high heat melt the butter and olive oil. When hot, add the steaks and lower heat to medium. Let cook for 4 minutes on one side then flip, and cook another 4 minutes for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. Now, time for the easy amazing sauce. Add the shallots to the pan and saute, scrapping up the browned delicious bits at the bottom. Add your Brandy of choice, and let cook for about 2 minutes. After the Brandy is cooked out, add the beef broth. Let cook for about 5 minutes, until reduced by about half. When reduced, take off the heat and add the cold butter. Slowly swirl in the butter to make a luscious sauce. Add a little salt and spoon over the steaks. How easy and elegant is that? Not to mention amazing. Everyone will love it!!
October 18th, 2011 at 4:14 pm
It looks delicious!! and you are so darn cute!
October 18th, 2011 at 4:14 pm
I bet that does smell delicious
October 18th, 2011 at 4:15 pm
I bet that does smell delicious.
October 18th, 2011 at 4:15 pm
really simple, really good!
October 18th, 2011 at 4:17 pm
Awww that looks sooooo good. I love ur videos!!! simple,quick, and AMAZING!!!
October 18th, 2011 at 4:17 pm
Darn good lookin’ steaks!
October 18th, 2011 at 4:18 pm
Excellent. Sometime, if you can find them, try fresh green peppercorns. They are hard to find, so when I find a store that carries them I usually clean out the shelf. They are usually next to the capers (jar, never canned – they’re always grainy and nasty. Napolean (of Spain) has a great product. Best thing to ever happen to a steak since bacon (bacon wrapped filets rock, broiled not sauteed).
October 18th, 2011 at 4:18 pm
Great looking steaks
October 18th, 2011 at 4:19 pm
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMM. They look so nice and thick
October 18th, 2011 at 4:19 pm
U R the bomb, love Ruth Chris, but moved to a small farm town, am doing your recipe now! Thank you, thank you, thank you!