Filet au Poivre with Garlic Green Beans
Filet au Poivre with Garlic Green Beans Dish Guide
Serves 2
For the Filet au Poivre
2 8 oz filet mignon steaks
2-3 t fresh, coarsely cracked pepper*
½ cup cream
50 ml (roughly ¼ cup) cognac
1 T Dijon mustard
2 T butter
2 T neutral oil
Salt and Pepper to taste
Season the steaks generously with salt and allow to rest at room temperature for at least 15 minutes, up to overnight in the fridge. When ready to cook, preheat your oven to 425 F, blot the steaks completely dry and heat 2 T of neutral oil up in a skillet over high heat. Once oil is shimmering, lay the steaks in away from you carefully and press them down firmly into the skillet. Sear for 2-3 minutes or until a crust has just started to form.
Flip the steak and place in the oven until cooked through to your liking (around 120-125 for medium rare). Set steaks aside to rest and drain any excess oil out of the skillet. Return skillet to the burner and with it *off*, add the cognac. The heat in the pan should cook off most of the alcohol. Optionally you can use a lighter to ignite the alcohol to cook it off faster. Once it has reduced, turn the burner on to medium high, add in the cream and Dijon and scrape any and all bits of fond and flavor off the sides and bottom of the skillet. Reduce the cream slightly and add in 2 T of cold butter and swirl it into the pan. Once butter has mostly melted, turn off heat again and add any resting juices from the steak. Adjust seasoning as needed and serve immediately.
For the Garlic Green Beans
1 12 oz bag of microwavable green beans
1 T butter
1 T olive oil
4 cloves garlic, crushed or minced
Juice of half a lemon or lime
Steam the green beans in the bag for slightly less than the package recommends. Head the butter and olive oil in a skillet over medium high heat. Once the green beans are steamed, carefully add them to the skillet followed by the garlic. Season to taste and sauté for 1 minute. Squeeze in the fresh citrus juice and serve immediately.
*If your pepper grinder cant do a very coarse grind, use a mortar and pestle or the bottom of a large sauce pan to crush 2 t worth of peppercorns into a coarse grind.
