Name: The Court of Two Sisters STEAK AU POIVRE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 6 oz Filet mignon; 2 tbs Black peppercorns; 1 tsp Salt; 1 tbs Olive oil; 1 tbs Butter; 1 lb New potatoes; 2 tbs Unsalted butter; 1 4 Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 1 lb Asparagus; 2 tbs Brandy; 1 tbs Dijon mustard; 1 1/2 Heavy cream; 1 tsp Salt; 1 tsp Black pepper

BONNEAUDU MARTRAY, CORTON CHARLEMAGNE GRAND CRU 2021

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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Olives

6oz FILET, NEW POTATO MASH, ASPARAGUS BRANDY DIJON CREAM

Coarsely crush the black peppercorns and rub them onto both sides of the filet mignon. Season with salt.

Prepare the Steak

In a skillet, heat olive oil over medium-high heat. Add the filet and cook for 3-4 minutes on each side for medium-rare. Add butter to the pan in the last minute of cooking, basting the steak with the melted butter.

Cook the Steak

Peel and cut new potatoes into halves. Boil in salted water until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add unsalted butter, heavy cream, salt, and black pepper. Mash until smooth.

Mash the Potatoes

Trim the asparagus and blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Prepare the Asparagus

In the same skillet used for the steak, add brandy and let it reduce for 1 minute. Stir in Dijon mustard and heavy cream, bringing it to a simmer. Add the blanched asparagus and season with salt and black pepper.

Make the Cream Sauce

On a plate, serve the mashed potatoes alongside the steak topped with the brandy dijon cream sauce and asparagus.

Plate Your Dish

Filet mignon

Black peppercorns

Salt

Olive oil

Butter

New potatoes

Unsalted butter

Heavy cream

Black pepper

Asparagus

Brandy

Dijon mustard

STEAK AU POIVRE

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Trout Amondine

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Creamed Spinach

Cerezas oscuras dulces flameadas con coñac al lado de su mesa y servidas sobre un helado cremoso.

CEREZAS FLAMEADAS

Pato a la Naranja

Filetto di manzo alla griglia is a grilled beef tenderloin dish, typically seasoned and seared to a preferred doneness. This dish is often served with a rich Bearnaise sauce and a variety of grilled vegetables, showcasing an Italian-French cooking style that emphasizes quality ingredients and careful preparation. Here's how to make it at home.

Filetto di manzo alla griglia

Indulge in our Grits & Grillades, a comforting Southern classic that features tender, slow-cooked beef smothered in a rich, savory gravy, served over a bed of creamy, buttery grits. This hearty dish is a perfect harmony of flavors and textures, promising a satisfying meal that warms the soul. Perfect for breakfast, brunch, or any time you crave a taste of the South!

Grits & Grillades

Make STEAK AU POIVRE Recipe in just 45m. 6oz FILET, NEW POTATO MASH, ASPARAGUS BRANDY DIJON CREAM

Steak Au Poivre Recipe

Ingredients

Steak

New Potato Mash

Asparagus Brandy Dijon Cream

Method

Steak Preparation

Prepare the Steak

Cook the Steak

New Potato Mash Preparation

Boil the Potatoes

Mash the Potatoes

Asparagus Brandy Dijon Cream Preparation

Prepare the Asparagus

Make the Cream Sauce

Serving

Plate Your Dish

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