Pepper Encrusted Filet Mignon - Steak au Poivre

Beef Tenderloin with Black Peppercorns and Grains of Paradise

Jan 12, 2009

Streak au Poivre - Filet Mignon with Peppercorns, Stephanie Jolly

Steak au poivre is a classical romantic meal, here made with seared filet mignon encrusted with cracked black pepper and grains of paradise.

Renowned for its tenderness, filet mignon is a fixture on special occasion dinner menus, being served for Valentine's Day, anniversaries and celebrations. Even the name evokes romance, with the French word mignon translating to "dainty", "darling" or "sweetheart."

Filet Mignon Makes a Romantic Dinner on a Budget

Despite its ubiquitous presence on menus, it is surprisingly easy to prepare a perfectly seared filet mignon at home making it a practical, even economical, choice for a special night in. Steaks of filet mignon can run anywhere from $25 to $60 and up per plate in restaurants, while the same cut of beef typically averages $20-30/lb at butcher-shops and supermarket meat counters. One pound of beef tenderloin is enough to serve two diners, effectively cutting the cost of meal in half, if not more.

Steak au Poivre - Recipe for Peppercorn Encrusted Beef Tenderloin Steaks

Ingredients:

2 - 8oz filet mignon, cut 2" thick
1 Tbsp whole black peppercorns
2 tsp grains of paradise
3 Tbsp olive oil
3/4 tsp salt

Directions:

Set steaks on counter to gradually warm to room temp while preparing other ingredients. Pre-heat oven to 350 degrees F (175 degrees C).
Crack black peppercorns and grains of paradise using the back of a saute pan or flat-side of a chef's knife. Alternatively, use a pepper-grinder set to the coarsest setting.
Heat oil and crushed pepper and grains of paradise in a saute pan on medium heat for 5-7 minutes, or until peppercorns begin to give off a noticeable aroma. Stir in salt and remove from heat.
Rub oil mixture over all sides of the fillets.
Place steaks on saute pan on medium heat and sear each side for 3 minutes.
Transfer steaks to a baking dish and bake for 15 minutes. Remove from oven and let rest for 5-10 minutes before serving. Juices will redistribute and steak will continue cooking to final temperature.

Steaks will be cooked to medium, or 155-160 degrees F (65-70 degrees C), and will be light-pink, hot and juicy throughout. Bake for longer or shorter temperatures depending on desired doneness. Filet mignon will quickly overcook and become dry, stiff and compact if heated above 180 degrees F (80 degrees C).

Cooking with Grains of Paradise

Grains of paradise, also known as Guinea pepper, have a pungent, spicy flavor popular in West African cooking. In this dish they provide a deeper, more complex flavor to traditional steak au poivre. If grains of paradise are not available, substitute an equal amount of black peppercorns or ground ginger.

Filet mignon can be the perfect solution to a romantic dinner on a budget for its gourmet appeal and ease of preparation at home. Dinner can be completed with a roast vegetables and potatoes. For dessert, individuals cooking a romantic meal may enjoy Espresso Chocolate Mousse or Black Forest Chocolate Mousse.

The copyright of the article Pepper Encrusted Filet Mignon - Steak au Poivre in Classical French Cuisine is owned by Stephanie Jolly. Permission to republish Pepper Encrusted Filet Mignon - Steak au Poivre in print or online must be granted by the author in writing.