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Village Tavern Steak au Poivre
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FROM THE MENU OF . . . VILLAGE TAVERN
11555 Rainwater Drive, Alpharetta
770-777-6490
Q: My boyfriend and I love going to the Village Tavern in Alpharetta. Our favorite dish is steak au poivre. His birthday is coming up, and I would love to surprise him with this dish at home. Can you help?
--- Bethany Rowan, Acworth
A: Matt Hughes, executive chef at the Village Tavern, gladly provided the recipe for this dish that would be perfect for a special dinner for two. The secret to getting a crusty coating on the steak is to use coarsely cracked black pepper, a thicker grind than traditional black pepper. You can buy peppercorns at specialty markets or you can smash them with the side of a knife.
Hands on time: 15 minutes Total time: 25 minutes Serves: 2
Ingredients:
For the sauce:
1 tablespoon vegetable oil
1/4 cup very thinly sliced shallots
1/4 cup red wine
1 cup reduced-sodium beef broth
1 cup heavy cream
Salt to taste
1 tablespoon cognac
1 tablespoon brandy
For the steak:
2 (4-ounce) filet mignons, about 1 inch thick
Salt and freshly ground pepper
2 tablespoons cracked black peppercorns
1 tablespoon vegetable oil
1/4 cup red wine
Instructions:
To make the sauce: In a skillet over medium heat, add oil. Add shallots and cook until tender and translucent. Add wine, increase heat and reduce to 1 teaspoon. Add beef broth and reduce by half. Add cream, season with salt and simmer for 20 to 30 minutes or until sauce begins to thicken. Add cognac and brandy and remove from heat.
To prepare the steak: Season beef with salt and pepper on all sides, then coat with cracked pepper, pushing it in to secure. In a skillet over medium heat, add oil. Place steaks in hot pan and sear until golden. Cook for 4 to 5 minutes per side, or until desired doneness. Remove steaks to a plate. Pour any excess oil out of the pan and add red wine to deglaze. Reduce to 1 teaspoon, then add 2/3 cup reserved sauce and reduce by 1/4 to thicken. Serve filets topped with sauce.
To prepare the steak: Season beef with salt and pepper on all sides, then coat with cracked pepper, pushing it in to secure. In a skillet over medium heat, add oil. Place steaks in hot pan and sear until golden. Cook for 4 to 5 minutes per side, or until desired doneness. Remove steaks to a plate. Pour any excess oil out of the pan and add red wine to deglaze. Reduce to 1 teaspoon, then add 2/3 cup reserved sauce and reduce by 1/4 to thicken. Serve filets topped with sauce.
Notes:
Cooking filets involves a bit of guesswork to determine doneness, since thickness varies. Pick two filets of equal thickness. For a romantic dinner, use the same presentation as Village Tavern and serve with mashed potatoes garnished with onion rings and fresh parsley.
Nutrition:
Per serving: 838 calories (percent of calories from fat, 77), 28 grams protein, 18 grams carbohydrates, 5 grams fiber, 68 grams fat (32 grams saturated), 202 milligrams cholesterol, 146 milligrams sodium.
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