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Steak au poivre with portabello sauce

Steak au poivre with portabello sauce
Los Angeles Times

MAYBE it's the corks popping, or the televised countdown, or the anticipation of all those fireworks lighting up the skies as the year ends by increments all over the world. Whatever the reason, we seem to want something a little ... Read more

Total time: 25 minutes | Serves 2
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole pink peppercorns
  • 1/2 teaspoon kosher or sea salt
  • 2 filet mignon steaks, about 8 ounces each (1 1/4 inch thick)
  • 1 tablespoon canola oil
  • 2 tablespoons minced shallots
  • 2 cups sliced baby portabello (cremini) mushrooms
  • 1/4 cup dry red wine
  • 1/4 cup demi-glace
  • 1/8 cup Cognac
  • Watercress lightly dressed with vinaigrette (optional)

Step 1Crush the peppercorns in a plastic bag with a mallet or in a mortar and pestle. Combine with the salt and rub the filets with the mixture.

Step 2Heat the oil in a saute pan over high heat until just smoking. Sear the filets for 3 to 4 minutes per side (for rare) and let rest on a cutting board for 5 to 10 minutes.

Step 3Add the shallots and mushrooms to the same pan, with a teaspoon of oil if necessary. Saute over medium-high heat until the vegetables color, about 3 to 4 minutes. Remove from the heat, then add the wine and the demi-glace. Return to the stovetop and cook over medium heat. Simmer 3 to 5 minutes to reduce slightly. Cut the steak thinly on a diagonal and fan out on a plate with the watercress.

Step 4When the liquid is reduced, remove the pan from the heat and immediately add the Cognac. Ignite and gently swirl the pan. Spoon the sauce over the steaks and serve.

Note: Demi-glace is available at specialty food markets. The sauce may be spooned over the steaks either while still ignited or after the flame dies.



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