For Father’s Day, it is only appropriate that Mike should choose the recipe. He’s always sending me recipes to try form the Wall Street Journal or Garden & Gun. Sometimes they can be a bit complicated, but most I’ll try out. This recipe came from an article in the February 17, 2018 edition of the Wall Street Journal about the chefs from Franchette restaurant in Manhattan. Their specialty is French classics and they shared their recipe for Steak au Poivre.
Their techinque is a bit different in that you first sear the steak, then put it in the oven to finish roasting. You then remove it from the oven and while the steaks rest, you prepare this amazing sauce in the same skillet with all he yummy flavor from the steak and seasonings.
The ingredients are simple, shallots, thyme, garlic and traditional cream, Cognac and a little mustard, but the method of cooking is not only easy but enhances all the flavors. The dish was heavenly. So good that we made it again right away when Natalie was home visiting. Now it’s time to bring it back out for Father’s Day and give Mike a break from the grill.
By using a meat thermometer I was able to get it cooked just the way I like it which is pink but not red. Since it comes together so quickly it’s great for when you’re having friends over. We served it with roasted fingerling potatoes, a little of the sauce on the potatoes was divine!
I checked out the menu for their restaurant and I would love to give it a try next time we’re in the area.
Adapted slightly from The Wall Street Journal
Creamy Steak au Poivre
Creamy Steak au Poivre is easier than it sounds. A rich sauce flavored with mustard and peppercorns will make this a show stopper. Great for Father’s Day!
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- 4 filet mignon, 5 ounce steaks, 1 inch thick
- ¼ cup crushed black peppercorns
- 3 tablespoons grapesed oil
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 shallots, minced
- ½ cup Cognac
- 1 ½ cups heavy cream
- 2 teaspoons dijon mustard
- 4 tablespoons brined green peppercorns, rinsed
1. Preheat oven to 425º.
2. Spread crushed peppercorns on a plate and press both sides of the steaks in the peppercorns. Place large oven proof skillet over high heat and add oil. When it is hot, add steaks and sear for 3 minutes on one side. Flip and add garlic and thyme and sear for 3 minutes. Turn on the edges next to sear them also. Transfer skillet to preheated oven and roast for about 4 minutes or 140º for medium. Transfer to a cutting board but reserve juices in the pan. Remove garlic and thyme from pan.
3. Add shallots to skillet and saute over medium high heat until soft, about 2 minutes. Remove pan from the stove and add Cognac. Return pan to the medium heat. Whisk in cream, mustard, and green peppercorns. Simmer until it thickens about 5 minutes. Pour over resting steaks.
This is great served with roasted potatoes