For an expensive cut like Filet, a recipe you can trust is a must, and this one has been tested relentlessly to perfection! The steak preparation itself is quite simple, takes only a couple of minutes on the stovetop, couple of minutes in the oven and a few more minutes to prepare the pan sauce while your steaks are resting!
The pictures in the profile are of demi-glace sauce. The recipe could be found here. But the recipe here focuses on a more reasobale (time-wise) peppercorn sauce.
Ok, let’s review some tips to get your filets perfect:
- Dry the outside of your steak with a paper towel. Browning and crisping of the meat happens after the water has evaporated; so without drying the surface – you may end up steaming your meat instead of getting that beautiful crust!
- Season with kosher salt and refrigerate for 1-24 hours uncovered on wire racks. This optional step will boost the moisture and flavour of your steak.
- Ensure your skillet is very very hot before adding the steak (heat it for at least 3-4 minutes until shimmering.)
- Do not overcrowd the pan! Do it in batches if you must, but overcrowding the pan will again result in steaming and prevent the browning and crust formation.
- Cook your steak on one side completely undisturbed for the first 3 mintues or so, to ensure that flavourful desirable golden crust is formed.
- Bake in the oven at low temperature!!! I’m doing 250°. This prevents the meat overcooking too quickly and formation of gray undesirable layer of meat on the outside of the steak.
- Use instant read digital thermometer and do not walk away from your steak. Depending on how large or small your steak is, it will take only minutes (see the recipe for more details and guidelines.) Research and decide on what temperature you would like to enjoy your steak at, and take them out a couple of degrees before it reaches that temperature (residual heat will still cook the steak.)
- Allow the steak to rest for a few minutes before slicing!
Here are the pictures of the peppercorn sauce. A bit of a story there. Originally, this blog started out as a recipe-sharing hobby. But with all of the overwhelming support I have received and all of the followers, I started to focus on improving my photography. Although photography isn’t really my main passion, I can clearly see the difference between the two pictures below that I snapped quickly with my cell phone compared to the profile pictures I took using a professional camera. The goal now is to go over all of my recipes and retake the pictures, so you can better see the quality of these dishes.
Ok, getting hungry here. So let’s get cooking!
For an expensive cut like Filet, a recipe you can trust is a must, and this one has been tested relentlessly to perfection! The steak preparation itself is quite simple, takes only a couple of minutes on the stovetop, couple of minutes in the oven and a few more minutes to prepare the pan sauce while your steaks are resting!
Dry the outside of the steak well with a paper towel (without this step it will be harder to get a nice sear on the steak and you will steam the steak instead resulting in gray unappealing colour.) Season the steak generously with salt and freshly ground pepper.
Preheat the oven to 250°.
Heat a large heavy bottom skillet (ideally cast iron) over medium high heat for at least 3-4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Gently sear the sides of the steak also. Be sure not to overcrowd the pan, cook in batches if necessary.
Slide the butter under each steak until melted, then flip and move the whole skillet into the oven.
Do not walk away. It won't take long. For my smaller steaks it was just under 3 minutes. Medium 1-1.5" steak may take around 5-6 minutes. But even for a large 2" tall - it should not take more than 10 minutes or so. Measure the temperature of the steak with an instant read thermometer to reach your desired doneness (I personally prefer to take my ribeye steaks out at 135° knowing that temperature will still go up a few degrees.) But follow your preference as well as pay attention to Government suggested guidelines.
Remove the steaks from the oven, transfer to a cutting board, tent loosely with aluminum foil and rest for 5 minutes. Then slice and enjoy!
While the steaks are resting prepare the sauce. Pour out all but a teaspoon or so of the oil left in the pan. If your steaks were very lean and not much oil remains, consider adding another couple teaspoons of oil. Turn the heat to low and add shallots. Cook for about 3 minutes until fragrant and softened. Add peppercorns and garlic and cook for just a few seconds until softened. Add cognac to deglaze the pan and stop the cooking process, continue cooking for a minute or two until reduced by half. Pour in the stock and cook for a few minutes until reduced to your desired thickness.
Add cream, mustard and butter to the sauce and stir vigorously until emulsified into thick sauce. Taste it and season as needed with additional salt and pepper. Pour in any juices that may have accumulated on the plate where steaks were resting.
Slice your steaks on a bias and serve with peppercorn sauce.
Note: you may reduce the amount of peppercorns or even omit entirely for a simple and rich pan sauce.
Ingredients
Directions
Dry the outside of the steak well with a paper towel (without this step it will be harder to get a nice sear on the steak and you will steam the steak instead resulting in gray unappealing colour.) Season the steak generously with salt and freshly ground pepper.
Preheat the oven to 250°.
Heat a large heavy bottom skillet (ideally cast iron) over medium high heat for at least 3-4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Gently sear the sides of the steak also. Be sure not to overcrowd the pan, cook in batches if necessary.
Slide the butter under each steak until melted, then flip and move the whole skillet into the oven.
Do not walk away. It won't take long. For my smaller steaks it was just under 3 minutes. Medium 1-1.5" steak may take around 5-6 minutes. But even for a large 2" tall - it should not take more than 10 minutes or so. Measure the temperature of the steak with an instant read thermometer to reach your desired doneness (I personally prefer to take my ribeye steaks out at 135° knowing that temperature will still go up a few degrees.) But follow your preference as well as pay attention to Government suggested guidelines.
Remove the steaks from the oven, transfer to a cutting board, tent loosely with aluminum foil and rest for 5 minutes. Then slice and enjoy!
While the steaks are resting prepare the sauce. Pour out all but a teaspoon or so of the oil left in the pan. If your steaks were very lean and not much oil remains, consider adding another couple teaspoons of oil. Turn the heat to low and add shallots. Cook for about 3 minutes until fragrant and softened. Add peppercorns and garlic and cook for just a few seconds until softened. Add cognac to deglaze the pan and stop the cooking process, continue cooking for a minute or two until reduced by half. Pour in the stock and cook for a few minutes until reduced to your desired thickness.
Add cream, mustard and butter to the sauce and stir vigorously until emulsified into thick sauce. Taste it and season as needed with additional salt and pepper. Pour in any juices that may have accumulated on the plate where steaks were resting.
Slice your steaks on a bias and serve with peppercorn sauce.
Note: you may reduce the amount of peppercorns or even omit entirely for a simple and rich pan sauce.
Make it Low Carb/Keto/Paleo: do not use cream or butter for Paleo version, ensure your mustard is Paleo approved. Add as much cream or butter as you like for Keto-friendly version.
Make it Dairy-Free: omit cream and butter.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this especially includes the alcohol used for deglazing (bourbon whiskey should work but check its ingredients), Dijon mustard and your stock.
