A classic filet mignon, crusted in crushed black pepper, with cognac cream sauce.
Recipe is for 4.
4 Tenderloin filets, 1 1/2 inches thick
4 Tablespoons black peppercorns
1 tbsp butter
1 tbsp olive oil
1/3 cup cognac
1 cup of heavy cream
If cutting steaks from a whole tenderloin, trim tenderloin of all fascia and fat. Cut steaks 1.5 to 1.75 inches thick.
Tie filets with twine to prevent them flattening out during cooking.
Remove the steaks from the refrigerator for at least 30 minutes prior to cooking. Sprinkle with salt.
Coarsely crush the peppercorns with the bottom of a cast iron skillet. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a cast iron skillet over medium high heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. Cook until brown, 4-5 minutes, then flip and cook the other side. If you want the rare, they are done.
For medium, put them on a cookie sheet in 375 degree oven for a few minutes, start checking them at 5 minutes, remove before they are medium as they will continue to cook after they come out of the oven. Remove the skillet from the heat, add cognac and cream, and stir. Reduce until sauce has thickened, 4 to 5 minutes. Season to taste with salt. Spoon sauce over steaks and serve.
No comments:
Post a Comment