FILLET OF BEEF AU POIVRE
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pan cook filet’s of beef with 1 ½ tbsp butter and 1 ½ tbsp olive oil. When done cover with aluminum foil. Then pour off all but one tbsp of fat in pan. Then add chopped shallots and cook over medium for 2 minutes. The add 1 c beef broth and cook over high head for 4-6 minutes until reduced by half. Then add ½ c cognac or brandy and cook 2 more minutes. Then off the heat and swirl in 2 tbsp butter and ½ tsp slat and serve this over the steaks. NOTE: Can remove steaks from fridge 30 minutes and up to 1 hour before cooking to come to room temperature. We tried this 5/2008 and it was very good, Jackie liked it too.