Steak au Poivre
Ingredients: peppercorns, filet mignon, kosher salt, baby carrots, butter · 45 min cook time · 850kcal · $44.10
Ingredients
3tablespoons peppercorns, 2steaks filet mignon, 1to taste kosher salt, 1pound baby carrots, 2sticks butter, 0.5cup bourbon, 0.25cup orange juice, 3tablespoons brown sugar, 1pinch fresh thyme, 1cup fresh peas, 1piece shallot, 2tablespoons fresh mint, 1piece lemon, 1tablespoon vegetable oil, 0.33cup Cognac, 0.5cup beef stock, 0.5cup heavy cream
Instructions
1. Crush peppercorns using a mortar and pestle or by placing them in a shallow frying pan and crushing with a saucepan or meat mallet. Pass through a fine mesh sieve to remove small burnt-prone particles.
2. Season filet mignon steaks heavily with kosher salt on both sides and let rest at room temperature for 30 minutes to an hour.
3. Melt a stick of butter over medium heat in a pan. Add baby carrots and slow cook for 10-15 minutes until they start to soften, being careful not to brown the butter.
4. Add bourbon to the carrots and flambe until fire goes out. Add orange juice and brown sugar, reducing into a syrupy glaze. Stir in fresh thyme, salt, and pepper near the end.
5. Parboil fresh peas for 2-3 minutes, then immediately shock in an ice bath.
6. Saute peas and a diced shallot in butter for 2-3 minutes until tender. Add chopped mint and lemon zest, then season with salt and pepper.
7. Pat rested steaks dry with paper towels. Sear in a ripping hot pan with a little vegetable oil on medium-high heat, about 4 minutes per side, butter basting until internal temperature reaches 130 degrees F. Rest for 10 minutes.
8. Make the pan sauce in the steak pan by toasting the crushed peppercorns in the remaining fond for 20-30 seconds. Off heat, add Cognac and flame. Add reduced beef stock and heavy cream, simmer and whisk until thick, then whisk in butter off the heat.
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