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Lets Start Cooking
bt Stephen Ruffin
Pepper Crusted Filet Mignon w/Shallot Dijon Reduction Sauce
Though I’ll admit it’s hard to beat a good grilled steak, however, in the winter with inches of snow on top of the barbecue, I start to think of other options. Oven roasting, for me just doesn’t do it and broiled steaks never come close. I decided to try an old standard that I hadn’t had in several years, Pepper Crusted Steak, is a great alternative to the traditional grill.
Right from the start, the main difference with this recipe, is that you are not trying to replicate the grill you are aiming for a different taste entirely. Therefore it stands on its own merit, away from the grill.
For this recipe I’ve used freshly ground coarse black pepper. If you don’t have a grinder you can buy Butcher’s Grind, which is coarse enough. Now as much as I like pepper, be careful not to over do it. I’ve always subscribed to the old adage that if a little was good a lot must be better. Well, on this dish, too much pepper is too much.
My first attempt at this recipe was so strong with pepper that it overpowered the beef. The second attempt with approximately 1/2-tsp. per side was sufficient. Just enough to add to the flavor, but not too much to detract from the meat.
When you add the pepper make sure to press down on the steak to help the pepper stick. When you add this to the hot pan, you will lose some of the pepper, but don’t worry this will become part of your sauce.
Now to do this you will need to preheat the oven to 400 to finish off the steak. You start off with a lightly oiled very hot pan, browning on both sides, sets in the pepper and caramelizes the beef. Next you remove the steaks and place on a separate oven safe pan in the oven to finish. I like to cook mine until the internal temperature is 125 for medium rare, approximately 10 minutes
Once the steaks are in the oven, lower the heat on the pan and add the shallots to start the sauce. If the pan is dry add a little more olive oil. Be careful to not let the shallots burn. Once the shallots have become translucent, add the flour and stir. The flour will be the thickening agent for your sauce. Once the flour is well incorporated with the shallots deglaze with the red wine.
The red wine will pull up all the little bits of flavor that are adhered to the pan. The French call this "fond" and it is this fond that adds much of the flavor to your sauce. Once the wine has been added, using a wooden spoon, lightly scrape around the pan. Add the Dijon. Raise the heat and reduce the wine until slightly thickened. Once thickened, remove from the heat and swirl in the butter and finish with a pinch of salt and sugar. Adjust to your own taste
One more thing, marinated steaks always taste better. My beef marinade consists of the following: 1 cup soy sauce, 1/2 cup Worcestershire Sauce, 4 mashed Garlic cloves and 1 tsp. of Dijon. Place all these ingredients along with the steaks in a ziplock bag and hold in the refrigerator for up to 48 hours. You’ll be glad you did.
Pepper Crusted Filet Mignon w/Shallot Dijon Reduction Sauce
Serves 2
2 Filet Mignon steaks
2 Tbsp. Olive Oil
2 Tsp. Freshly ground black Pepper
1 large shallot-minced
1 tsp. flour
2 tsp. Dijon mustard
1 Cup Red wine or White wine
1 tsp. butter
Pinch of salt
Pinch of sugar
Heat a large heavy-bottomed pan with approximately 2-tbsp. olive oil until fragrant
Preheat oven to 400 degrees
Grind pepper on plate and firmly place beef on plate. Press in pepper. Repeat with other side. Place in hot pan and cook approximately 2 minutes. Turn over. Cook for an additional 2 minutes. Remove from pan and place on oven safe pan and cook for approximately 10 minutes or until desired doneness.
Reduce heat to medium. Add shallots to pan and sauté in residual oil. Add flour and stir until blended. Deglaze with wine. Add the Dijon and stir until well incorporated. Raise heat until slightly thickened. Remove from heat and stir in butter; season with pinches of sugar and salt. Place on plate and top with fish or beef. Serve immediately.
If you have any questions regarding this recipe, please contact me at LetsStartCooking@aol.com.
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