steak au poivre

A French classic!

Ingredients
2 teaspoons black peppercorns, crushed
2 teaspoons white peppercorns, crushed
4 eight (8) ounce filet mignon
Kosher salt
2 tablespoons vegetable oil
2 tablespoons butter
1/3 cup minced shallots
1 tablespoon flour
1/4 cup cognac or brandy
1 cup beef stock or canned broth
2 tablespoons minced fresh parsley
2 tablespoons chopped parsley for garnish

Directions
Press peppercorns into both sides of the fillets; let stand at room temperature for 30 minutes. Season with salt.

Using a heavy large skillet over medium-high heat, warm the oil until hot. Add fillets and cook on each side for 4 minutes. Transfer to a plate and keep warm. Discard the fat wiping the skillet clean.

Add 1 tablespoon butter and shallots to skillet and cook for 2 minutes over medium-high heat. Add flour and cook for 1 minute. Add the cognac and reduce, stirring for 1 minute.

Add stock, bring to a boil. Reduce heat and simmer for 3 minutes.

Swirl in remaining butter and parsley.

To serve; place spoonful of sauce on plate and pour sauce over the filet.

Garnish with chopped parsley.

Prep Time: 30 Min
Cook Time: 10 Min
Total Time: 40 Min
Servings: 4