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Steak au Piovre for two!

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Serves
2
Prep
20
Cook
30

Ingredients


For the steak


1/3-1/2 pound petite filet 


salt to taste


2 tablespoons whole peppercorns (pre cracked is fine, but whole is ideal)


1 tablespoon  butter


1 teaspoon olive oil


1/3 cup red wine


2 knobs (about 2 tablespoons) or optional 1 cup heavy cream



Mashed potatoes - Follow this recipe be used 1/4 of the portions. 



For the asparagus


1lb or asparagus


1 teaspoon of olive oil


Salt and pepper to taste


Optional: teaspoon of lemon, balsamic or parmesan cheese.


Directions


First remove the steaks from the refrigerator for 30 minutes prior to cooking. 


Next make your mashed potatoes and asparagus. If you are savvy in the kitchen. Have your potatoes cooking while you work on the steak, if not, prepare ahead of time and set aside with a lid.


Roast your asparagus - Note, like the potatoes this can be done right before or during the steak process. Just remember from start to finish the steak will only take about 10 minutes, so at a minimum have these in the oven before starting the steak. Preheat over to 400 degrees. Next remove the woody bottom end of you asparagus (about 1 inch) spread your asparagus and drizzle with olive oil on the pan. Sprinkle a pinch of salt and pepper. Roast until tender. Depending on thickness this may take 15-20 minutes. Remove from oven and sprinkle with a teaspoon any of the following, lemon juice, balsamic vinegar, or parmesan cheese. Note 


Make the steak - Ideally grind your pepper fresh onto a plate. You can use pre ground, but it isn’t quite the same. Spread the peppercorns evenly onto a plate along with salt. Roll the tenderloin, until completely coated and set aside. 


In a medium sized pan (ideally cast iron) over medium heat, melt the butter and olive oil. As soon as the butter and oil is hot, gently place the steaks in the pan. For medium-rare, cook for 1-2 minutes on each 4 sides (the petite tenderloin is thin and cooks quickly). Once done, remove the steaks to a plate and let rest while you make the sauce. Pour off the excess fat from pan but do not wipe or scrape the pan clean. 


Remove pan from heat and add 1/3 cup red wine (or congac if you prefer). Return to medium heat and gently simmer until the smell of evaporating alcohol diminishes (about 1 minute). Add the 2 knobs of butter or (optional) cream. Bring the mixture to a simmer and whisk until the sauce coats the back of a spoon, approximately 4 minutes. Taste the sauce. If needed add a touch of salt. 


Serve - Your steaks need to have rested off the heat now for at least 5 minutes, which is about how long it took you to make the sauce. Slice roughly 1/2 - 1 inch wide medallions down the entire filet. Place mashed potatoes and asparagus on plate. Serve 4-5 medallions per plate. Top with reduces wine sauce. Enjoy the rest of your wine bottle with the meal!


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