Tournedos Au Poivre Et Champignons(Filet Au Poivre W/Mushrooms)

5.0(5)

This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.

by Chef Kate·published 2005-12-18

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Steak

Servings

6 serving(s)

Total time

1h 20m

prep 20 min

Calories / serving

120 kcal

Ingredients (9)

serves

6 filet mignon, 2-inch thick (or tournedos)
1/4 cup peppercornpeppercorn
1 1/2 tablespoons butter (approximate)butter
3 tablespoons cognaccognac
saltsalt
1 1/2 tablespoons butterbutter
6 tablespoons whipping creamcream
1 lb mushroom, sliced thinlymushroom
1/4 cup parsley, fresh, choppedparsley

Instructions (9 steps)

01Mash peppercorns with a mallet or the back of a heavy pan.
02Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
03Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
04Remove the steaks to a platter and allow to rest.
05Add cognac to the pan and heat for just a few seconds and then set ablaze.

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Rich recipe — supports nutrition-aware planning.