The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Arnaud's Filet Mignon au Poivre
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- #5460
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
6 filets mignon (8 ounces each)
6 tablespoons cracked black pepper
salt
3 tablespoons clarified butter
oil
3/4 cup brandy
3/4 cup heavy cream
1/2 cup demi-glace, home made or purchased (available in gourmet shops and groceries)
watercress to garnish
directions
Lightly season the filets with salt and pound cracked pepper into both sides.
Heat the butter in a saute pan over high heat. Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes. Remove from pan and keep warm.
Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1 1/2 minutes. Add the demi-glace and cook about 1 minute more. Taste for seasoning and adjust if necessary.
Center each filet on a hot dinner plate, ladle sauce over. Garnish with watercress. Serve.
added by
sisterboomboom
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 20, 2014
This is so easy and so wonderful. Better with homemade demi-glace, but still great with store bought. I've used this recipe for nine years, and everybody loves it.
July 5, 2011
I loved this recipe. Pepper steak, especially with this cut of steak is one of my favorites. I've seen people blanch the pepper corns in olive oil to take away some of the potency, so they don't overpower the steak.