I enjoy grilling in the summer...and love my Wolf grill for indoor wintertime grilling. This incantation required a bit of a different method. For this, I use my Lodge Cast Iron Skillet. It helps to keep the peppercorns attached.
As a note:....be sure your oven is 500F! for at least twenty minutes.
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Filet Au Poivre
Blog Recipe, Meats
2 filet Mignon; bacon wrapped & room temp
3 tb peppercorns; cracked
2 tablespoon butter
1 tablespoon oil
1/2 cup red wine
2 tablespoon brandy
1 teaspoon salt
Preheat oven to 500 F. convection, if available.
Crack peppercorns between heavy plastic with a heavy mallet or rolling pin. Brush each filet with a little oil and then press peppercorns on each side.
Filet Au Poivre
Blog Recipe, Meats
2 filet Mignon; bacon wrapped & room temp
3 tb peppercorns; cracked
2 tablespoon butter
1 tablespoon oil
1/2 cup red wine
2 tablespoon brandy
1 teaspoon salt
Preheat oven to 500 F. convection, if available.
Crack peppercorns between heavy plastic with a heavy mallet or rolling pin. Brush each filet with a little oil and then press peppercorns on each side.
Heat cast iron skillet until smoking hot. Add oil and 1/2 the butter, stirring until butter is melted. Add steak and sear for 2 minutes on each side.
Place skillet in oven and continue cooking 8 minutes. This should produce medium rare. Roast for ten minutes for medium.
Place steak on warm platter. Add butter, red wine, brandy and salt. Simmer while stirring a few minutes. Pour over steak and serve immediately. Sautéed mushrooms also are a great side addition.
Notes: ©WHStoneman
Yield: 2 servings
** Exported from Now You're Cooking! v5.88 **
Bon Appétit!
Place skillet in oven and continue cooking 8 minutes. This should produce medium rare. Roast for ten minutes for medium.
Place steak on warm platter. Add butter, red wine, brandy and salt. Simmer while stirring a few minutes. Pour over steak and serve immediately. Sautéed mushrooms also are a great side addition.
Notes: ©WHStoneman
Yield: 2 servings
** Exported from Now You're Cooking! v5.88 **
Bon Appétit!
2 comments:
Mr. Bill,
I have not had the cast irons out for some time but I think this recipe could entice me to drag them out in the next day or so :) and I am not sure which I am more interested in trying out, the filet or the sauce. I to, am looking forward to grilling seasons, but then again I have been known to stand out in the middle of a snow storm and grill (lol). - G
Thank you for the work you have put into the post, it helps clear away some questions I had.
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