This mouth-watering recipe comes courtesy of Smith & Wollensky, one of America’s premier traditional steakhouses.
- 6 center cut filets mignons (approximately 10 ounces each)
- 6 tablespoons coarsely ground black peppercorns
- 1 1/2 tablespoons coarse sea salt
- 3 tablespoons clarified butter
- 1/4 cup brandy, of drinkable quality (2 ounces)
- 1 cup rich veal stock (8 ounces)
- 1 cup dry red wine, of drinkable quality (8 ounces)
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 stick unsalted butter, cut into chunks (2 ounces or 4 tablespoons)
Ladle clarified butter into a very hot, ovenproof skillet. (Do not use a non-stick pan, as you will later deglaze the pan for the au poivre sauce.) Add steaks to the pan and cook on high heat for 3 to 4 minutes on each side, turning only once. If further cooking is desired, place the skillet in a 400 degree F oven until the desired temperature is reached. Hold the filets on a warm plate tented loosely with aluminum foil.
Drain off any excess grease from pan, but do not rinse. Pour brandy into skillet and return to heat. (Important note: Stand back and exercise caution, as the brandy will flame.)
Let the brandy reduce almost to a syrup; add the stock and wine, scraping up any browned bits that have formed on the bottom of the pan (deglaze). Simmer until sauce reduces by one-third. Add heavy cream and continue simmering until sauce reaches the desired consistency, about 3 to 4 minutes; season to taste with salt and pepper.
Strain sauce through a fine mesh strainer, then return to the heat; gently whisk in butter one piece at a time. Serve filets on a pool of sauce.
Adapted from the recipes of Smith & Wollensky’s Steakhouse, “A steakhouse to end all arguments.” To find out more information, including locations for Smith & Wollensky’s visit www.smithandwollensky.com.
Serves 6