| Level: | Easy |
| Total: | 36 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 11 min |
| Yield: | 6 servings |
Ingredients
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac or brandy
Instructions
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute 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.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 591 |
| Total Fat | 42 g |
| Saturated Fat | 17 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 168 mg |
| Sodium | 627 mg |
Reviews
Delicious and easy elegant dinner. You must try these recipes. Your guests will be impressed.
Ina’s recipe for Filet of Beef Au Poivre is delicious. I followed the recipe exactly and the results were perfection. I might try adding two tablespoons of heavy cream next time to finish off the sauce.
I have been preparing Tyler’s recipe for Chive and Garlic Mashed Potatoes for years as they are always a family favorite especially in the winter months.
I do however kick up the volume by adding a whole head of garlic. I use a food mill because I like the texture of the potatoes. I reserve the garlic gloves and add them to the food mill with the potatoes after straining the cream, butter, garlic and thyme sprigs mixture. Add your cream mixture, salt and pepper, and chives.
Enjoy!
Thank You Ina, For Your Inspiration and Another Great Recipe!
Change up the veggies and you can be a gourmet chef for the evening. Love it! Thank you Ina!