Fillet au Poivre
Sauce:
1 tbsp butter
1 small shallot, finely chopped
1 cup dry white wine
1/4 tsp dried thyme
1 cup heavy cream
1 tbsp Dijon mustard
1/4 tsp salt
Steak:
3 tbsp mixed peppercorns, crushed
1/4 tsp salt
2 tsp plus 2 tbsp vegetable oil
6 tenderloin fillets, 1 inch thick (about 1 1/2 lbs)
Sauce:
In a medium size saucepan, heat butter over medium heat. Add
shallot; saute for 2 minutes or until softened. Add wine and thyme; simmer
over medium heat 5 minutes. Stir in cream and mustard. Bring to a
simmer; cook for 15 minutes or until reduced to about 1 cup. Add salt.
Strain sauce; keep warm.
Steak: While sauce is cooking, heat oven to 400 degrees. In small bowl, mix
together crushed peppercorns, salt and 2 tsp vegetable oil. Rub the mixture
over both sides of steaks. In a large, cast iron skillet, heat the remaining 2 tbsp
vegetable oil. Add steaks, cook 2 minutes per side. Place the skillet in 400 degree
oven. Cook for 5 minutes or until the internal temperature registers 140 degrees
on an instant read meat thermometer. Transfer steaks to warm platter. Let stand
5 minutes. Serve steaks with sauce on the side and rice, if desired.