Recipe

Filet Of Beef With Raisin And Pepper Sauce Recipe

	Dond / All my dishes 8 months ago 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. ... More Prep:30m Cook:30m Servings:4	Dond
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Ingredients

For the Roasted Fingerling Potatoes:

1 Tbsp extra-virgin olive oil

1 lb. fingerling potatoes, scrubbed and halved lengthwise

Salt and freshly ground white pepper

1 Tbsp unsalted butter

1 clove garlic, crushed

1 sprig thyme

For the Sautéed Spinach:

1½ tsp unsalted butter

1½ lbs spinach, stemmed and touch center veins removed

2 cloves garlic, crushed

Salt and freshly ground white pepper

For the Beef and Sauce:

½ cup golden raisins

¼ cup cognac or Armagnac (I prefer Armagnac with this dish)

1 tsp coarsely crushed whole pink peppercorns

1 tsp coarsely crushed whole green peppercorns

½ tsp coarsely crushed whole black peppercorns

½ tsp coarsely crushed Szechuan peppercorns

1 whole Jamaican peppercorn, crushed

One 1½ pound beef tenderloin, trimmed of fat and cut into 4 slices.

Coarse salt

4 tablespoons unsalted butter

⅓ cup unsalted beef stock or low-sodium beef broth

Directions

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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Comments

dond 7 months, 4 weeks ago said:
I've indicated that the actual cooking time is about half an hour. Obviously, this doesn't take into consideration leaving the raisins to soak overnight. If you can't manage overnight, I think it would be sufficient to set them in the fridge in the morning to use to make the dish that evening.

In Daniel Boulud's version of this recipe, he adds a bit of his own signature brand of spice mixture. I've omitted it because, frankly, I never got around to buying a bottle to test. I don't think its absence really affects the dish one way or another, although I'm sure there are foodies around the world who shudder at the suggestion. Anyway, the dish is spiced enough for me simply with the peppercorns, salt, and stock.

jenniferbyrdez 7 months, 4 weeks ago said:
Yummy.

kukla 7 months, 4 weeks ago said:
Great post, Dond :)
I adore fingerling potatoes (season is too short here, though) so it's doubly good!
I will have to try this one soon...
Thank you!