Steak au Poivre (sort of)
Adapted from the Eat Dangerously Cookbook
It was a rainy Sunday evening years ago that a close friend taught us a valuable lesson which, maybe, she didn’t want to teach. She made some simple pasta and after serving the dishes, delicately placed a sprig of parsley on the side of the each dish teaching us that looks are EVERTHING. Touching isn’t it?
To be devoured by 2.
Ingredients:
- 2
filet mignons - 1 spoon of black peppercorns
- 1 spoon of olive oil
- 3 inches of butter
- 1 minced shallot
- 1/2 oz.Demi-Glace Gold
- 3 oz. hot water
- 1/4 cup of brandy
- 1 shed tear
Procedure:
Dry the trimmed steaks with a cloth towel. Press the pepper into the steaks and heat oil and 1 inch of the butter on fairly high heat. Sauté the steaks for a few minutes per side. They will be done when juices begin to sweat from the surface.
Remove steaks and pour out some of the fat from the skillet. Think of a lost love and let the tear fall into the pan.
To make the sauce, crank up the stove to 11 (obscure movie reference, means just make it HOT), add one inch of butter to the pan and then the shallots. Cook for 1 minute then spoon in theDemi-Glace Gold and hot water, boiling rapidly while scraping/mixing the delicious brown bits stuck to the bottom of the pan. Add brandy, light on fire, and simmer 2 more minutes.
Remove from the heat and add the rest of the butter. Pour over steaks.
To be devoured by 2.
Note: We once met a girl who ordered her au poivre "extra mild." We never spoke to her again…
Print this page
