Wondering what to make dad for a special father’s day dinner? Nothing satisfies a guy like a little red meat. How about my Beef Au Poivre, it’s fast, easy, tastes great and the best part is you can do it stove top and finish it in the oven so there is no need to fire up the grill.
Beef au Poivre
4 6 ounce fillets
2 tablespoons whole pepper corns
3 tablespoons butter divided
1 tablespoon olive oil
3 shallots finely chopped
1 cup beef broth
¼ cup cognac
Preheat oven to 400 degree. Crush peppercorns using a mortar and pestle. Salt beef and press pepper into the meat on both sides. Heat olive oil and 2 tablespoons of butter in a large chefs pan until very hot but not smoking. Add fillets being careful not to crowd the pan. Cook meat for 3 minutes on the first side. Turn meat and place into oven. Cook for 3-6 minutes depending on desired doneness. Place meat on a board tented with foil to rest while making the pan sauce. Add shallots to the pan and cook for 2 minutes. Add beef broth to deglaze the pan. Cook until mixture is reduced by half and add cognac, continue cooking another minute or two, add the last tablespoon of butter just before pouring sauce over meat while serving.
A couple of simple tips will ensure that this expensive cut of meat turns out great every time!
~Let the meat come to room temperature before beginning to cook.
~Pat the meat dry before encrusting with pepper, this will allow the pepper to stick well.
~Let meat rest for 8-10 minutes before serving so the juices can redistribute.
~If you don’t have a lot of experience cooking steaks, use a meat thermometer to achieve desired doneness. I like to use the touch test to check meat to be sure it is cooked to the desired stage, it requires a little bit of trial and error but easy once you get the hang of it. Use the guide below for your reference.
Rare 125 degrees soft to the touch
Medium rare 135 yields gently to the touch
Medium 145 degrees yields only slightly
Well done 155 firm to the touch
Well done-165 hard to the touch