If beef is what's for dinner, let Fabio show you how to create theultimate pepper steak. This elegant dishcomes together in less than 30 minutes, and is sure to impress. With special guest JOELLE CARTER, from“Justified” on FX.
-Bring steaks to room temperature and patdry of all surface moisture to ensure a perfectly crispy crust.
-While Fabio uses the traditional filetmignon in this recipe, you can easily substitute a New York Strip, ribeye, oreven sirloin. Just make sure your steaksare thick!
-Use a cast-iron pan instead of non-stickfor proper browning of your steaks.
-If you fear the flambé, simply remove thepan from the heat when adding the cognac. Stir to incorporate and allow the flammable fumes to dissipate, thenreturn to heat to finish cooking.
Steak au Poivre
Recipe by FabioViviani
2 6-oz filet mignonsteaks, ¾”-1” thick
2 Tbsp. cracked black peppercorns
1 Tbsp. kosher salt
1 tablespoon light olive oil
½ cup beef stock
¼ cup cognac or brandy
½ tbsp. prepared Dijon mustard
4 tbsp. heavy cream
2 tbsp. butter
Allowsteaks to come to room temperature by removing from the refrigerator 30-60minutes before cooking.
Pat steaksdry with a paper towel to remove all surface moisture.
Combinepepper and salt, and firmly press each steak into the mixture, until coated onboth sides.
Heat olive oil in a cast-iron skillet over medium-high heat.
Add the steaks, and cook 2-4 minutes on each side, adjusting theheat as necessary so the oil stays hot but does not smoke.
Transfer to a platter and keep warm.
Pour off any excess oil from the pan and return to medium-lowheat.
Add butter to hotpan, and toss to loosen the brown bits in the pan.
Add cognac, and whiskto incorporate.
Add broth, creamand mustard, and whisk to combine.
Remove steaks toplate, then bring sauce to a boil. Thesauce is ready when it coats the back of a spoon.
Top each steak withthe sauce, and serve.
Try this dish withFrench fries or Fabio’s Ultimate MashedPotatoes!
Like thisrecipe? Check out these other great BEEFRECIPES from Chow Ciao!