Picked up some steaks and added a delicious sauce. I make this anytime I'm not grilling a steak. Au Poivre means "with pepper" in french which makes the recipe, but I'm pretty sure the french version doesn't call for Jim Beam.....my version does.
I also made Jeff's oven fries and some broiled asparagus (salt, pepper, olive oil, crushed red pepper, broil for 8 min).
Ingredients:
2 Filet Mingion steaks (or any steaks) 1.5 inches thick (room temp)
3 Tablespoons heavy cream
1/3 Cup vegetable stock
1/4 Cup bourbon
1 Tablespoon butter divided
1 Tablespoon olive oil
Salt
Course Ground Pepper
Process:
Preheat oven to 400. Place cast iron skillet over high heat. Liberally apply coarse ground pepper to steaks and coat with salt, pressing seasoning into meat. When skillet begins to smoke add olive oil and half of butter to pan. Sear steaks for 2 minutes per side then place in oven. Roast for another 6-8 minutes for medium rare. Remove skillet from oven and place steaks on a plate to rest, tent with foil.
For the sauce, heat pan over high heat. Remove pan from heat and add bourbon. Light it with a grill lighter if you choose, or just let reduce by half. Add vegetable stock and reduce by half again, about 3 minutes. Whisk in cream and simmer until thick, another 3 minutes. Finish with reserved tablespoon of butter and salt and pepper to taste. Spoon sauce over steaks.
That looks good dude, how'd the oven friEs turn out? The look pretty money. I dnt think ve ever. Broiled asparagus usually do it in a pan some ti
ReplyDeletees a Sprnkle of balsalmic and lemon juice b
hows that typing on the iphone going for you? The oven fries were good. we were going to eat baked potatoes, but beth was hungry so the fries were a quick option. and a scrumpdilliumptious one at that.
ReplyDeleteAwh, ya got me.
ReplyDeleteAnd the pan roast is definitely the best way to cook filets.
ReplyDeleteWhy does asparagus make your pee smell?
ReplyDeleteSounds like a job for google.
ReplyDelete