Filet of Beef au Poivre & Matchstick Potatoes
Only the Barefoot Contessa could provide this beautiful meal:
Filet of Beef au Poivre -- 6 Servings
6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tbl coarsely ground black pepper
3.15 tbl unsalted butter, divided
1.5 tbl olive oil
3/4 cp chopped shallots (3-5 shallots)
1 cp canned beef broth
1/2 cp good Cognac or brandy
Place the filets on a board and pat them dry w/paper towels. Sprinkle the filets w/salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 mins.
Heat 1.5 tbl of the butter and the oil in a large saute pan over med-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to med. Saute the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
Meanwhile, pour all but 1 tb of fat from the saute pan. Add the shallots and cook over medium heat for 2 mins. Add the shallots and cook over medium heat for 2 mins. Add the beef broth and cook over high heat for 4-6 mins, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more mins. Off the heat, swirl in the remaining 2 tbl of butter and 1/2 tsp salt. Serve the steaks hot with the sauced poured on top.
Matchstick Potatoes -- 4 Servings
Peanut or canola oil
2 lrg Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat-lef parsleyt (optional)
Preheat the oven to 350 degrees. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
Slice the potatoes into thin matchsticks (1/8" thick)with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain he potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3-5 mins, 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 w/salt and keep warm in the oven while you cook the rest of the potatoes.
Sprinkle the potatoes with parsley, if desired, and serve hot.
Filet of Beef au Poivre -- 6 Servings
6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tbl coarsely ground black pepper
3.15 tbl unsalted butter, divided
1.5 tbl olive oil
3/4 cp chopped shallots (3-5 shallots)
1 cp canned beef broth
1/2 cp good Cognac or brandy
Place the filets on a board and pat them dry w/paper towels. Sprinkle the filets w/salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 mins.
Heat 1.5 tbl of the butter and the oil in a large saute pan over med-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to med. Saute the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
Meanwhile, pour all but 1 tb of fat from the saute pan. Add the shallots and cook over medium heat for 2 mins. Add the shallots and cook over medium heat for 2 mins. Add the beef broth and cook over high heat for 4-6 mins, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more mins. Off the heat, swirl in the remaining 2 tbl of butter and 1/2 tsp salt. Serve the steaks hot with the sauced poured on top.
Matchstick Potatoes -- 4 Servings
Peanut or canola oil
2 lrg Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat-lef parsleyt (optional)
Preheat the oven to 350 degrees. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
Slice the potatoes into thin matchsticks (1/8" thick)with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain he potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3-5 mins, 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 w/salt and keep warm in the oven while you cook the rest of the potatoes.
Sprinkle the potatoes with parsley, if desired, and serve hot.