Lunchbreak: Retro Bistro’s chef Christopher Barth makes steak au poivre
1746 West Golf Road
Sunday Champagne Brunch
10:00 a.m. – 2:00 p.m.
Steak au Poivre
4 filet mignon, cut 1 1/2 inches thick
2 Tablespoons coarsely ground black pepper
3 1/2 Tablespoons unsalted butter, divided
1 1/2 Tablespoons olive oil
3/4 cup chopped shallots
2 cups good Cognac
1 cup beef stock
2 cups cream
Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. Heat 1 1/2 Tablespoons of butter and the olive oil in a large sauté pan over medium heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 3 minutes each side, for medium rare, then add half of the cognac to flame the steaks for 30 seconds, deglazing the pan, place cover over sautéed pan to stop flame. Remove the steaks from the pan and cover with aluminum foil. With a hot sauté pan, add the shallots, cook for 2 minutes, then add beef and rest of Cognac. Scrape the pan for the brown bit on the bottom. Reduce by half volume, about 5 minutes. Add beef filets back to pan to warm. Serve hot steaks covered with the Cognac black peppercorn sauce. Steaks should be served medium rare. Can be served with mashed potatoes, and or your choice of vegetable.