| 2010-01-07 16:02:36 927 Steak au poivre for a late lunch today with a side of Emily's "mexican" mac and cheese and some toasted rye bread. I took two pieces of filet and got them near room temp on the counter. Roughly cracked some peppercorns in the magic bullet and rubbed them into the meat and then sprinkled a bit of kosher salt on both sides. Heated my big cast iron pan with a bit of grape seed oil. Once it was hot, threw in a bit of butter and the meat. Cooked four minutes a side and then cooked the edges for a couple minutes too. Moved the meat to the oven on warm and sautéed a finely chopped shallot for a bit. Added a splash of merlot and let it cook down. Carried the pan outside to a sawhorse off the carport and deglazed with a bit of bourbon. The flames were impressive. Put the pan back on the stove on lower heat and brought a cup of heavy cream to a simmer. Added the steaks for a few minutes to soak up some sauce and they were done! Well Emily's needed to be sliced and put into the oven to bring it above medium, but mine was done, somewhere below medium rare. |