Ah, French food....where do I begin? Steak Au Poivre, is a perfect example of the intricacies of the cuisine. Seared filet of beef with a rich peppercorn cream sauce is a thing that dreams are made of. It is typically made with cognac and heavy cream. This recipe is sober and lighter without sacrifice of satisfaction. Beef Filet (Petite Filet or Filet Mignon) 1/3C Shallots, finely minced 2 Tbsp Peppercorns 1/4C Peach Nectar 1/2C Half and Half 2 Tbsp Butter 2 Tbsp Olive Oil Salt and Pepper Preheat the broiler on high.
In a skillet, heat one tablespoon of butter and olive oil. Season the filet liberally with salt and pepper. Sear the filet to create a rich brown crust. Turn the filet crust up and place the skillet in the oven. Six minutes will yield medium. Remove the skillet and set the filet aside to rest. Tent foil over the top.
Return the skillet to the stove and over medium heat, melt one tablespoon of olive oil. Sauté the finely minced shallots until translucent, scrapping up the browned bits. In a ziplock bag, partially crush the peppercorns with a mallet or heavy bottomed pan.
Add the partially crushed peppercorns, peach nectar and half and half to the skillet. Bring to a boil and lower to a simmer. Allow the sauce to reduce to half, around 3 to 5 minutes. Swirl in tablespoon of butter. Plate and serve the steak and sauce immediately. Enjoy!
