Filet Mignon, Au Poivre

Traditionally, I prepare my own birthday meal. No going out to some over-priced, over-rated restaurant that inevitably disappoints with mediocre food and, worst of all, shoddy customer service. Loretta and quipped recently, “Maybe someday well find a ‘favorite’ restaurant in this town”. So, in the meantime, I enjoy cooking, this dish is relatively easy and forgiving, and we really enjoy it…Steak au Poivre. In this recipe, Filet Mignon au Poivre for my birthday dinner!

My first choice, go-to-steak is a thick Ribeye, usually pan-seared and served with some fresh Pico de Gallo and a baked potato. This is my second favorite. In this venture, served with Sherried Mushrooms and my 12-Layer Au Gratin Potatoes.

Most of the Filet Mignons in the butcher case were only about 1 1/2 inches thick. I asked him to cut me one at least 2 inches thick…and was fortunate enough to get one 2 1/2 inches thick…even better!

Ingredients:

• 1 – 12-ounce Filet Mignon, at least 2-inches thick, trimmed of any silver skin, tied with butcher twine

• 1 tbsp canola oil

• 1 tbsp unsalted butter

• Kosher salt

• Crushed black or white peppercorns

• 2 tbsp shallots, chopped

• 2 tbsp brandy, Cognac, or Gran Marnier (what I used here)

• 1/4 cup beef stock

• 1/4 cup cream

Directions:

• Make sure the filet has come to room temperature, take out of the refrigerator about an hour before preparing.

• Lightly coat all sides with Canola oil. Salt liberally with Kosher salt and cracked black or white pepper on top and bottom – I used white pepper here. Let sit for another 15 minutes.

• Preheat oven to 400F.

• Heat canola oil in a medium, oven safe, sauté pan (not non-stick if possible). Add butter butter. When the oil is hot but not smoking, add filet to pan. Sear the top and bottom for about 2 minutes on each side. Then, sear the sides for about 1-minute each side. Get a good brown, a crust all over.

• Place pan with filet into preheated oven and cook for about 8 minutes (less if filet is thinner than 2 inches). Check temperature of filet with a meat thermometer. Approximately 125F for rare, 135F for medium rare, 145F for medium.

• When filet is at desired temperature, remove from pan to a warmed plate, tent loosely with foil.

• Immediately add brandy to pan (off the flame) to deglaze the pan. Use a lighter or match to ignite the brandy to burn off the alcohol (needless to say, stand back at arms length!). When the flames are gone, place pan over a medium flame and bring brandy to a simmer, scraping the bottom of the pan. Add the chopped shallots. Add the beef stock and continue to cook for about 2 minutes. Add the cream and continue cooking until liquid begins to thicken, about 2 minutes.

• At this point, you can add the filet back to the pan and turn to coat, slice, and serve. Or, as I like to do, slice the filet (dry), reason if neccessary, then pour the pan sauce over the slices on a serving plate. Serve immediately or hold for a few minutes in a warm oven, loosely tented with foil.

• Note – Of course, you can prepare this recipe with a Ribeye, NY Strip, Sirloin (or any tender cut steak). Cooking any steak paste medium will reduce the tenderness. Thinner cuts do not need to be finished in the oven.