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.
