Recipe - Filet Mignon Au Poivre

4 8oz filet mignon steaks
2 tablespoon Cracked black peppercorns
1 tablespoon Peanut or corn oil
2 tablespoon Cognac
1 cup Dry red wine
1 cup Beef broth
Salt to taste
1 tablespoon Dijon mustard
One half teaspoon Worcestershire sauce
1/3 cup Heavy cream
1 tablespoon Unsalted butter

Recjpes from La Bonne Soupe cookbook

Sprinkle steaks on both sides w/half the black pepper and press in well
w/heel of your hand. Heat oil in large heavy skillet over medium heat. When
oil is hot but not smoking, add steaks and cook to desired doneness: 3
minutes on each side for rare, 45 minutes for medium, and 58 for well
done. Transfer steaks to warm platter and keep warm.

Add Cognac, wine, and broth to skillet and bring to boil over medium heat.
Cook until liquid is reduced to about One half c, 810 minutes. Add all
remaining ingredients except butter and cook over medium heat until sauce
thickens a bit, 34 minutes. Swirl in butter until it blends smoothly.

To serve, place filet mignons on warmed dinner plates, and spoon some sauce
over the top. (note: the only sensible side dish here is pommes frites,
n'estce pas?)

Makes 4 servings.

Posted to FOODWINE Digest 18 Feb 97 by Laury Epstein Leotah@AOL.COM on
Feb 18, 1997.