Filet of Beef Au Poivre WITH Matchstick Potatoes and Green Salad with Creamy Mustard Vinaigrette

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Steak:
  • 6 filets
  • Kosher salt
  • 2 tbsp black pepper
  • 3 1/2 tbsp unsalted butter, divided
  • 1 1/2 tbsp olive oil
  • 3/4 cup chopped shallots
  • 1 cup canned beef broth
  • 1/2 cup good Cognac
  • Potatoes:
  • Canola oil
  • 3 large oval Idaho potatoes, peeled
  • sea salt
  • minced fresh parsley
  • Salad:
  • 3 tbsp champagne vinegar
  • 1/2 tsp Dijon
  • 1/2 tsp minced garlic
  • 1 extra-large egg yolk
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup olive oil
  • Salad greens

Directions

  1. Steak:

  2. Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.

  3. Heat 1 1/2 tbsp butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side and 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with foil.

  4. Meanwhile, pour all but 1 tbsp of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tbsp of butter and 1/2 tsp salt. Serve the steaks hot with the sauce poured on top.

  5. Potatoes:

  6. Preheat the oven to 350. Pour at least 1 inch of oil into a deep pot and heat to 350.

  7. Slice the potatoes into thin matchsticks with a vegetable slicer of mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3-5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with slat and keep warm in oven while you cook the rest of the potatoes.

  8. Sprinkle the potatoes with parsley and serve hot.

  9. Salad:

  10. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

  11. Toss the greens with enough dressing to moisten and serve immediately.

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