Filet Au Poivre
Serves 1
Directions
- 1Place mashed potatoes on a plate.
- 2Add broccoli to the plate.
- 3Place the cooked filet on top of the mashed potatoes and broccoli.
- 4Pour peppercorn sauce over the filet.
- 5Pat the filets dry with paper towels.
- 6Season the filets with salt and let them come to room temperature.
- 7Crush black peppercorns using the bottom of a pan.
- 8Season the filets with the crushed black peppercorns and Bayou City Garlic Pepper Seasoning.
- 9Add oil to a hot cast iron skillet.
- 10Sear the filets in the hot oil on all sides.
- 11Remove the seared filets from the pan.
- 12Add butter to the same pan.
- 13Add fresh rosemary, thyme, and garlic to the pan.
- 14Return the filets to the pan with the aromatics and butter, basting them.
- 15Remove the filets from the pan.
- 16In a separate saucepan, add butter and shallots.
- 17Add beef broth to the shallots.
- 18Stir the mixture in the saucepan.
- 19Pour heavy cream into the saucepan.
- 20Add seasoning to the cream sauce.
- 21Cook until the sauce thickens.
Ingredients
- mashed potatoes
- broccoli
- 2 pieces filet
- salt
- peppercorns
- Bayou City Garlic Pepper Seasoning
- oil
- butter
- rosemary
- garlic
- thyme
- shallots
- beef broth
- heavy cream
Equipment
platespoontongspaper towelscutting boardsmall bowlsaucepancast iron skilletstrainer
Tips
- Season with salt and let the filets come to room temperature to draw out moisture and achieve a good sear.
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