FILET MIGNON AU POIVRE FLAMBÉED WITH COGNAC, CREAMY PEPPERCORN SAUCE, CROWNED WITH GOLDEN SHOESTRING FRIES.
Prep Time: 30 minutes (plus 24 h drying time)
Cook Time: 25 minutes
Servings: 2
INGREDIENTS:
For the steak:
- 2 thick filet mignons (tied with butcher’s twine)
- 1 tbsp black peppercorns
- 1 tbsp green peppercorns
- 1 tbsp yellow peppercorns
- 1 tsp coarse sea salt
- Olive oil, for brushing
- Neutral oil, for searing
- 3 tbsp unsalted butter (for basting)
For the sauce:
- 1 shallot, finely diced
- 60 ml (¼ cup) cognac (e.g. Hennessy)
- 500 ml (2 cups) brown veal stock (or demi-glace)
- 125 ml (½ cup) heavy cream
- 2 tbsp green peppercorns in brine
- 2 tbsp unsalted butter (for mounting the sauce)
For the fries:
- 3 russet potatoes, peeled
- Neutral frying oil
- Sea salt
STEPS
1. Prepare the steaks
Tie the filet mignons with butcher’s twine to hold their shape. Place uncovered on a tray in the fridge for 24 hours to dry.
2. Pepper crust
Crush the peppercorns in a mortar and pestle until coarse. Mix with sea salt. Brush both sides of the steaks with olive oil, then press the pepper mixture firmly onto the top and bottom.
3. Sear the steaks
Heat a cast iron or stainless steel pan until very hot. Add a splash of neutral oil. Sear the steaks on both sides until the crust is golden. Sear edges as well. Remove from pan briefly.
4. Baste with butter
Wipe out excess fat if needed, add butter, return steaks to pan, and baste continuously with foamy butter. Remove to a rack, pour butter over, and rest.
5. Make the sauce
In the same pan, melt a knob of butter. Add shallots and sauté until translucent and slightly caramelized. Deglaze and flambé with cognac. Reduce almost fully. Add veal stock and reduce until sauce consistency. Stir in cream, brined green peppercorns, and finish with cold butter.
6. Shoestring fries
Slice potatoes into fine julienne using a mandolin and knife. Rinse in ice water until clear. Dry thoroughly. Fry in batches at 175°C (350°F) until golden and crispy. Drain on rack and season with salt.
7. Plating
Place the rested steak in the center of a plate. Pour sauce generously over top. Crown with a mountain of crispy fries. Serve immediately.
By Laurent Dagenais