Beef Filet with Cognac Peppercorn Sauce

Beef Filet with Cognac Peppercorn Sauce

Serves 4

Indulge in this rich and flavorful dish inspired by the French Filet au Poivre. This dish showcases the finest cut of beef tenderloin and is paired with a luscious pan sauce made from cognac and heavy cream. Try this recipe for your next special occasion or a luxurious dinner – it’s truly a timeless culinary masterpiece that promises to impress!

For the steaks:
4 (5-6 ounces) beef filet tenderloins
Salt and pepper, for seasoning
2 tablespoons neutral oil

For the sauce:
1 tablespoon whole black peppercorns
2 tablespoons unsalted butter, divided
1 large shallot, finely chopped
8 ounces cremini mushrooms, sliced
3 sprigs thyme
2 cloves garlic, minced
1⁄3 cup cognac
1⁄2 cup heavy cream
Flaky sea salt

Instructions:
1. Season the steaks on both sides with salt and pepper and set aside.
2. In a 12-inch skillet, heat the oil over high heat. Add the steaks and cook, flipping once, until browned on both sides. Place steaks on wire baking rack, place in 400 degree oven, until internal temperature is 125 for rare, 130 medium-rare, 135 for medium-rare, 140+ for well done. The total oven time is about 5-10 minutes. Remove steaks from oven, set aside, and let rest for 5 minutes.
3. Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan or rolling pin. They should be a lot coarser than ground pepper.
4. Return the skillet to the stovetop and reduce heat to medium. Add the 1 tablespoon butter, peppercorns, shallot, and mushrooms. Cook, stirring occasionally, until the shallot softens and mushrooms begin to brown. Add garlic and whole sprigs of thyme. Stir to combine.

5. Add the cognac and cook until it evaporates.
6. Add cream and bring to a gentle simmer. Reduce until thickened slightly and sauce coats the back of a spoon. Remove thyme, whisk in remaining butter, and season again with salt and pepper. Plate steaks with sauce and serve with pave potatoes.

Potato Pavé

Makes 6 large or 12 small portions

The term “Pavé” is French for cobblestones or paving stones, reflecting the dish’s intricate, layered appearance. This dish can be enjoyed hot or at room temperature, making it an excellent addition to any meal.

Ingredients:
1 cup heavy cream
Coarse salt and freshly ground black pepper, for seasoning
3 pounds russet potatoes, thin on mandolin
1 tablespoon unsalted butter, softened
3 tablespoon butter, cubed
3 tablespoons duck fat
Canola oil
2 fresh thyme sprigs
2 cloves garlic, skin-on, lightly crushed
Minced fresh chives

Instructions:
1. Preheat oven to 350 degrees.
2. Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandolin over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices Toss potato slices in cream occasionally to keep them from oxidizing.
Repeat same process with remaining potatoes.
3. Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
4. Trim slices to form an even layer in the bottom of thepan; repeat process to form a second layer. Dot with a few cubes of butter and dollops of duck fat.; season with salt and pepper. Continue layering potatoes and adding butter and duck fat and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.

5. Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Place another loaf pan on top of the aluminum covered potatoes. Add some weights (such as a couple of cans) Let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
6. To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
7. Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
8. Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.