Thread: steak au poivre with roasted potatoes

all right for this you will need

2 filet mignons
1 chopped shallot
1/4 cup cognac
1/2 cup of cream
2 tbls. of olive oil
1 tablespoon each of white, black, and green peppercorns.
1/2 stick of butter
one sprig of rosemary finely chopped
kosher salt and black pepper ( to taste)
6 white and 6 red new potatoes ( cut into quarters)

start off by mixing the potatoes with the herbs, oil. salt and pepper, then bake for one hour at 350 degrees.

put the tablespoon of white, black and green peppercorns in a dishtowel and crush, then lightly salt the filet's on both sides then rub in the crushed pepper mixture on both sides.
sear filets in cast iron skillet on both sides for three minutes, place in oven proof dish and cover with foil. Place in the oven for a couple of minutes right before serving.

now turn up the heat on the skillet to med high to high ( the one you cooked the steaks in, do not drain after searing the steaks you want the bits in it to make the glaze) and add the chopped shallots and cognac. tilt the pan to get it to flame up and after the flame dies add the butter and cream and whisk until smooth. now plate up the steak, pour a heaping portion of sauce on it and serve the new potatoes with a sprig of rosemary. serve with red wine ( dont forget to let it breathe) or a cold beer and enjoy fellas.