Petite  filet  with  au  poivre

The first time I had filet mignon was at the 21 Club in Manhattan when my husband took me there for an anniversary dinner. I enjoyed my filet so much so that it wasn't long before I asked him to take me again just because. I wasn't used to eating such an amazing piece of beef. Part of the reason was because growing up my Mom used to cook any beef we had to DEATH. Over the years I've eaten this dish several times and once my husband and I had kids our frequent outings to some of Manhattan's best ceased entirely. But I have been spoiled in a different way for this is my husband's recipe which he cooks for me every couple of months.

Makes 2 Servings

For the filet
2 filet mignon steaks (6 oz tenderloin steaks)
2 teaspoons of black peppercorns (freshly cracked)
Salt
1 teaspoon of canola oil

Au Poivre (Peppercorn sauce)
4 cups of beef stock
1 cup of heavy cream
1 small shallot (finely chopped)
1 tablespoon of butter
1 teaspoon of green peppercorns (kept whole)
1 tablespoon of cognac (brandy or scotch will work too)

Roux:
1 tablespoon of flour
1 tablespoon of butter

Fresh black peppercorns are key to this recipe. You can use a spice grinder, smash them in a ziploc bag with a heavy tool, or you can use a mortar and pestle as I have done above. You don't want the peppercorns to be too fine but to be instead on the slightly coarser side.

Finely chop the shallot and set it aside.

Now let's start on the au poivre or the peppercorn sauce. In a large skillet on high heat pour in the beef stock and let it boil for 10-15 minutes or until it has reduced to a 1/4 of it's original size. The amount of time it takes to reduce the stock will vary depending on the type of skillet you are using. The larger and wider your skillet the quicker the reduction process will be. Reducing the stock concentrates the overall flavor of it. Once the stock has finished reducing pour it into a bowl and set it aside. We are going to use the same skillet that we reduced the stock in so make sure you have it handy.

Reduce the cream on high heat as well, down to 1/2 of it's original size. Then turn off the heat and set it aside.

On medium high heat in the same skillet you reduced the stock in add in the butter, shallots and cognac.

Stir everything together and bring it up to a high simmer. Then pour in the reserved beef stock and bring it up to high simmer again.

Now add in the reserved cream and let it simmer for a minute. I like to use green peppercorns in the sauce because as they cook they soften better unlike black peppercorns. They also have a distinct yet milder flavor which only elevates the flavor of the sauce.

Now let's a make a quick roux to complete the au poivre. Take the flour and butter and microwave it on high for 30 seconds. Then stir it together quickly.

Take half of the roux and mix it into the sauce. allowing it to simmer. Then take the remaining half and add it in. Stir it thoroughly and let it simmer for a few minutes. The sauce will thicken and it should coat the spoon nicely. Place the heat on low while you prepare the filet.

Preheat your oven to 425 degrees. Steak is best prepared when it is at room temperature. This will help the meat cook evenly. Spread a thin layer of canola oil on all sides of the steak. Season the steak on both sides with salt and the crushed black peppercorns.

A black skillet is your best friend when it comes to cooking steak indoors. It provides a nice crust on the outside of the steak with a tender center. Place about a teaspoon of canola oil in the skillet on high heat. You want the pan to be smoking hot. Place the steak into the pan.

You want to sear the steak for 1 minute on each side. Then place it in a 425 degree oven for about 7 minutes for a 5-6 oz filet. This should achieve a perfect medium steak. Remove the steak from the oven and let it rest on a cutting board for at least 5 minutes before serving.

The crust is beautiful and the center is absolutely perfect.......bon appetit!