- Jul 13, 2006
- 4,782
Serving tonight..........
New Years Steak Au Poivre (recipe from wife of French Ambassador)
Filet au Poivre for 2 remains the sexiest meal & it is served at the Cafe du Casino in Monaco for race teams too!
A Bachelor can handle this in under 20 Minutes with style; stay at home on New Years with cool cocktails while you are grilling, and end with a nice movie and nightcap.
-2 Filet Mignons (min. 2 inches thick). ~$10-12/ea.
-quarter stick of Butter
-Dijon Mustard (Maile); Fresh ground Pepper & sea salt
-Heavy Cream & Half of Beef Bouillion cube (Maggie)
-1 Shot glass of VSOP Cognac (Remy Martin, Courvoiser, Henessey; XO if its been a good yr!)
-Frozen French Fries (Shoe String); heat 20 mins; 2 Large Beefsteak Tomatoes.
>Salt & pepper the filets
>Heat 2 Tablespoons of butter in pan. Brown filets, and turn over, till charred brown on outside for 10-12 mins. Check to maintain pink inside.
>Remove Filets when done; and set aside on plate on stove top..
>Use pan drippings to quickly create au poivre sauce. Grind fresh pepper in pan. Fill pan bottom with thin layer of heavy cream; add 1 Teaspoon of Dijon mustard; crumble bouillion cube and douse with shot of Cognac till soup like consistency. Mix till color is cafe-au lait color and bubbling.
Add filets on top of fries, pour sauce over filet; thick cut tomato on side to cool palate.
Serve with frosty beer....or Mumm Champagne...official bubbly of F1
New Years Steak Au Poivre (recipe from wife of French Ambassador)
Filet au Poivre for 2 remains the sexiest meal & it is served at the Cafe du Casino in Monaco for race teams too!
A Bachelor can handle this in under 20 Minutes with style; stay at home on New Years with cool cocktails while you are grilling, and end with a nice movie and nightcap.
-2 Filet Mignons (min. 2 inches thick). ~$10-12/ea.
-quarter stick of Butter
-Dijon Mustard (Maile); Fresh ground Pepper & sea salt
-Heavy Cream & Half of Beef Bouillion cube (Maggie)
-1 Shot glass of VSOP Cognac (Remy Martin, Courvoiser, Henessey; XO if its been a good yr!)
-Frozen French Fries (Shoe String); heat 20 mins; 2 Large Beefsteak Tomatoes.
>Salt & pepper the filets
>Heat 2 Tablespoons of butter in pan. Brown filets, and turn over, till charred brown on outside for 10-12 mins. Check to maintain pink inside.
>Remove Filets when done; and set aside on plate on stove top..
>Use pan drippings to quickly create au poivre sauce. Grind fresh pepper in pan. Fill pan bottom with thin layer of heavy cream; add 1 Teaspoon of Dijon mustard; crumble bouillion cube and douse with shot of Cognac till soup like consistency. Mix till color is cafe-au lait color and bubbling.
Add filets on top of fries, pour sauce over filet; thick cut tomato on side to cool palate.
Serve with frosty beer....or Mumm Champagne...official bubbly of F1
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