The “fine restaurant” my title is talking about is our own home. With this recipe, I cooked a Filet Mignon to medium rare, coated with peppercorns and a delicious cognac pan sauce. It sounds fancy (and it tastes that way), but it’s amazing how quick and simple this is to make.
My husband asked me if I’d like to go out to eat, tonight. At first, I said “yes”. But, as the day progressed, I decided to stay home instead. I remembered that I had four pieces of frozen filet mignon, and I had just purchased purple asparagus, at Trader Joe’s. I was intrigued by the asparagus (and I don’t recall seeing this before) At $2.99 per package, I wanted to try it, so it came home with my groceries. I also found some red bliss and yukon gold potatoes that were hidden in the corner of my produce bin. To me, it made sense to cook what we had, on hand, because this would be a pretty quick meal to put together.
I’m a big fan of Alton Brown and I’ve had good luck with several of Emeril Lagasse’s recipes (BAM!). I adapted both recipes to suit my preferred method of cooking filet mignon (and salmon). That is, I prefer to sear the meat and then roasting it in the oven.
Would you believe I’ve never had Beef au Poivre? That’s because I use pepper, sparingly, on my own plate– and I was afraid that the pepper would be too much for my own palate. My husband loves pepper, so I decided to try it. I figured that if I didn’t like it I could just scrape off the pepper.
Cracking peppercorns is a royal pain! Honestly, I used my mortar and pestle and the darned round peppercorns went all over the place! Am I the only one? I skipped to using my cast iron skillet, which took some elbow grease and pounding– my husband thought I was remodeling my kitchen! I got the job done, but it was a challenge.
As for the purple asparagus– I decided to roast these with some olive oil and salt and pepper.
The potatoes got the same treatment, only I added some fresh cut rosemary. The potatoes went into the oven at 425F while I prepped the vegetables and the meat– I figured they’d take about 20 minutes to roast, in small chunks.
The cognac sauce was new for me to make myself, as well. To be honest, I’ve never really done the flambe’ thing. I did it! Off heat, I used my fireplace lighter and “poof”! Fancy!
Once the alcohol burned off, I added the heavy cream and let it thicken– this took about 8 minutes. It definitely needed salt, but the cognac taste calmed down, and it didn’t overpower the flavor of the sauce.
We like out steak cooked between medium rare and medium– more on the pink side. Spot on! The beef was very tender; it was affordable from Costco. The purple asparagus, we thought, had a subtle sweeter taste than green asparagus. (What a wild looking soup this would make!)
This dinner was on the table in 30 minutes. I have to say, that the dinner was elegant and delicious– I figure that the cost of making this was 1/4 of the cost of what our dinner tab would have been. I actually liked all the pepper! My husband gave it five stars– his highest honors. My son loved it, though, he wants me to skip the peppercorns the next time I make it for him. He seems to share my lackluster love affair of pepper.
The fourth fillet is reserved for something else– probably my quick Beef Stroganoff recipe, from Cook’s Illustrated. We shall see, but it will not go to waste!
Humbly said, this tasted as good as any fine restaurant. The only thing missing was a good bottle of wine. As for not having to do dishes when we go out to eat…my husband and son cleaned up the kitchen, so in a way, it was a night off for me. Part of my strategy in saving money is to get closer to my dream of a new and bigger refrigerator. Clever girl, huh?
(Not to worry, though. I got a rain check for going out to dinner. I think I’ll save it for a week night, when my knuckles are dragging as I walk through the door after work.)
Fillet of Beef (Mignon) au Poivre and Purple Asparagus, at a fine restaurant
Ingredients
- 4 tenderloin steaks 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac plus 1 teaspoon
- 1 cup heavy cream
Instructions
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate.
- Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In an oven-proof heavy bottom skillet (or cast iron, as I prefer) 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.
- Add the steaks and sear on both sides until well browned, 2 minutes on each side.
- Transfer the steaks to the oven. Cook for 8 to 10 minutes for medium-rare (125F).
- Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare.
- Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick.
- Gently shake pan until the flames die.
- Return the pan to medium heat and add the cream.
- Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.
Notes
Looks fantastic – I could have a healthy serving of pepper on everything. I just heard of a vanilla pepper ice cream, in fact!
The meal from the chef at Chez Deb, looks fantastic!
I hope you remembered my tip to STAND BACK! when igniting!
Great photos…..for a great meal.
I would be so happy to receive this at a restaurant! I'm sure your boys were happy you decided to stay in.
This looks better than anything I've had a restaurant lately. Mmm. Nice job.
This is my idea of the perfect meal – it looks absolutely fantastic!
What a lovely steak! It definitely looks as good as anything you'd get at a restaurant! I still need to get my hands on some purple asparagus.
You just blogged my favorite meal, only I've never seen or heard of purple asparagus. pretty.
There's nothing about this meal I would have changed, except for cooking my steak just a little less. YUM!
You could always use a spice/coffee grinder to grind your pepper.
What a perfect meal, and I love that you roasted the asparagus.
The filet looks delicious, Debby! I love black pepper. Have never flambeed before though; yikes!
Looks like a fantastic meal! Like those served in restaurants =)
WOW – this has reminded me just how delicious beef au poiver is and what beautiful asparagus to serve with it mmmmmmm…
M'Lady, I used a very old traditional cast iron skillet to flambe'. It's not hard at all– I remembered to turn OFF the heat, use a LONG match and (as Stacey commented) stand back. I've conquered the fear, now. I see cherrie jubilee at Chez Debby's soon!
This looks so delicious..Figtreeapps
This looks absoultely delicious! I've never seen purple asparagus — I absolutely must hunt it down.