Filet Of Beef With Raisin And Pepper Sauce
From dond 17 years ago
- 30 minutes to make
- Serves 4
I've been making this for a number of years, but have hesitated to post it because I thought probably everyone had some variation of steak au poivre (which is, essentially, what this is) in his or her files. Maybe that's not the case, so here it is. Read more This recipe originated with Roger Vergé and was passed along by Daniel Boulud. What I like about it is that, although there are lots of recipes for steak au poivre in the world, this one has no cream and could even be used with other kinds of meat. It would work, for example, extremely well with venison. Boulud includes a bit of his own signature spice blend, but I've omitted it from the recipe because, frankly, I never got around to buying a bottle and trying it. Boulud includes his own signature blend of spices in the recipe, which I have left out since you probably won't want to go out and buy a fancy spice blend just to make this one dish. Needless to say, if you don't have the precise kinds and colors of peppercorns specified here, you can make the dish with no great loss to flavor by substituting what you already have on hand. The potatoes and spinach go beautifully with this dish, which is why I've left them in the recipe. See less
Ingredients
- For the roasted Fingerling Potatoes: shopping list
- 1 Tbsp extra-virgin olive oil shopping list
- 1 lb. fingerling potatoes, scrubbed and halved lengthwise shopping list
- salt and freshly ground white pepper shopping list
- 1 Tbsp unsalted butter shopping list
- 1 clove garlic, crushed shopping list
- 1 sprig thyme shopping list
- For the Sautéed Spinach: shopping list
- 1½ tsp unsalted butter shopping list
- 1½ lbs spinach, stemmed and touch center veins removed shopping list
- 2 cloves garlic, crushed shopping list
- salt and freshly ground white pepper shopping list
- For the beef and Sauce: shopping list
- ½ cup golden raisins shopping list
- ¼ cup cognac or Armagnac (I prefer Armagnac with this dish) shopping list
- 1 tsp coarsely crushed whole pink peppercorns shopping list
- 1 tsp coarsely crushed whole green peppercorns shopping list
- ½ tsp coarsely crushed whole black peppercorns shopping list
- ½ tsp coarsely crushed szechuan peppercorns shopping list
- 1 whole Jamaican peppercorn, crushed shopping list
- One 1½ pound beef tenderloin, trimmed of fat and cut into 4 slices. shopping list
- coarse salt shopping list
- 4 tablespoons unsalted butter shopping list
- ⅓ cup unsalted beef stock or low-sodium beef broth shopping list
How to make it
- For the Roasted Fingerling Potatoes:
- Warm oil in large skillet over high heat. When hot, add potatoes and season with salt and pepper. Brown evenly on all sides, turning as needed.
- Reduce heat to medium, add butter, garlic, and thyme and cook until potatoes are tender. Discard garlic and thyme. Set aside and keep warm.
- For the Sautéed Spinach:
- Melt the butter in a large skillet over high heat. Add the spinach and garlic and season to taste with salt and pepper. Toss until the spinach is tender but still bright green, about 5 minutes.
- Discard the garlic and drain off any liquid remaining in the pan. Set aside and keep warm.
- For beef:
- Bring 2 cups of water to a boil in a small pot. Add the raisins, reduce the heat and simmer for 5 minutes.
- Drain and run the raisins under cold running water. Drain again. Put the raisins into a small bowl and pour in the cognac or Armagnac.
- Cover the bowl with plastic wrap and refrigerate overnight.
- Combine peppercorns together.
- Season meat with coarse salt and press peppercorns into beef.
- Warm 2 tablespoons butter in a large skillet over medium heat.
- Slip filets into the pan and cook for 4 to 5 minutes on each side for medium-rare. Transfer the meat to a platter and keep warm.
- Drain off the fat from the skillet.
- Add raisins and liquid to the pan, return the pan to high heat and bring to a boil. Cook until liquid is reduced by half.
- Add beef stock, reduce the heat, and simmer for 2 minutes.
- Cut remaining 2 tablespoons butter into very small pieces. Gradually add butter to sauce, while continuously whisking.
- Season to taste for salt. Add meat to pan and baste with the sauce.
- To Serve:
- Divide meat and sauce among four warm dinner plates. Serve with fingerling potatoes and spinach.
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- mystic_river1 Bradenton, Florida
- dond Rockville, MD
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