Reqeust From: "Alexandre Reis" <[email hidden]>
Subject: "Steak au Poivre"
Can someone give me a recipe for this dish, please.
I ate it last night on a restaurant and loved it. I found some recipes on
the net, but they all include some broth that I dont know how to make, or
say to buy some pre-made sauce that I cant find here in Portugal.
Smith & Wollensky Steak Au Poivre
2 filet mignon 6 to 8 oz
11/2 T butter or 1 T olive oil
Salt & pepper
1/3 C heavy cream
1 1/2 T coarsely ground black pepper corns
2 T Vegetable oil
2 T Cognac
About 30 minutes before cooking, remove the filets from the refrigerator
and pat them dry with a cloth. Coarsely grind the pepper corns in a
kitchen mortar with a pestle or in a peppermill and spread them on a
plate. Coat the filets on both sides with the pepper. Melt butter (and/or
olive oil) in a heavy cast iron skillet with a long handle. When very hot,
add the filets and sear the meat for approximately 3-4 minutes on both
sides. Remove skillet from the heat, transfer the filets to a platter or
plate, then pour out excess fat. Do not wash or remove ingredients in
skillet, you will e deglazing the pan. Return filets to pan and add cognac
over filets. Using a long kitchen match, ignite the cognac. Be careful not
to burn yourself as the cognac will flare up when ignited. Use the proper
precautions: be sure to pull your hair back, roll up your sleeves and
stand back. Add cream to the skillet and bring to a slow simmer. Use a
wooden spoon to lightly scrape the ingredients from the bottom of the pan.
Allow the cream to thicken. Season to taste and then serve.
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