Filet Au Poivre

Serves 1
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Directions

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