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.

People Who Like This Dish 2
Reviews & Comments 5

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    " It was excellent "
    mystic_river1 ate it and said...
    Exceptional! TY
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  • sunny 12 years ago
    WOW - Amazing post Don. I will definately give this one a try.
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  • kukla 12 years ago
    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!
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  • jenniferbyrdez 12 years ago
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  • dond 12 years ago
    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.
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