Pepper-Crusted Beef w Cognac & Golden Raisins
"To crust a beef fillet with a combination of crushed peppercorns is a traditional French cooking method known as au poivre. Here, the bite of the pepper is tempered by the sharp cognac and fruity golden raisins. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all". Wonderful recipes in this book."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (141.3 g)
- Calories 260.4
- Total Fat - 14.3 g
- Saturated Fat - 5.4 g
- Cholesterol - 33.9 mg
- Sodium - 122 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 1.8 g
- Sugars - 13.9 g
- Protein - 14.4 g
- Calcium - 55.5 mg
- Iron - 2 mg
- Vitamin C - 16.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To plump the raisins, heat the cognac in a small saucepan over low heat just so simmering, then remove from heat and add the raisins and set aside to plump, about 30 minutes.
Step 2
To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl.
Step 3
Season the steaks with salt on both sides and press the peppercorns into one side of the steak.
Step 4
In a large skillet, heat the oil over medium-high heat, and add the steaks without crowding, pepper side down first, and cook each side for 3-5 minutes for medium rare.
Step 5
Transfer the meat to a warm platter and cover with foil to keep warm.
Step 6
To make the pan sauce, pour off the fat from the skillet. Remove the skillet from the heat and add the raisins and cognac.
Step 7
Return the pan to high heat and bring to a boil. If you have a gas cooktop especially, watch for flame-ups.
Step 8
Cook until the mixture is reduced by half, about 2 minutes.
Step 9
Add the beef stock, and decrease the heat to medium, and cook until slightly reduced, and additional 2 minutes.
Step 10
To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time.
Step 11
Taste and adjust for seasoning with salt. No additional pepper is necessary.
Step 12
To serve, return the steaks and any accumulated juices to the skillet and baste ith the sauce. Serve immediately.
Tips
No special items needed.
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