Steak au Poivre

Years ago…well I should say decades ago as it was probably 20+ years ago, I remember enjoying one of the most wonderful steaks I’ve ever eaten.  It was steak au poivre, prepared tableside at a very upscale, now defunct, restaurant in Aruba called Chez Mathilde.  A number of times through the years I’ve made steak au poivre and though I could get the flavors where I wanted, the quality of the filet mignon was never quite as buttery and tender as the one I remembered.  So when I was asked by Certified Steak & Seafood* to sample and review their Prime Angus Filet Mignon, I knew immediately what recipe I wanted to make. 

The Certified Steak & Seafood Filet Mignon steaks arrived at my door individually vacuum sealed, frozen and packed in a styrofoam cooler with dry ice.  It was easy to just pop the steaks in the freezer to be used at a later date…but I couldn’t wait.  Instead of placing the steaks in the freezer I put them in the fridge and allowed them to defrost overnight.  Less than 24 hours after the steaks arrived I was cooking and we were enjoying them.  Finally!!  I found steaks as tender and buttery as I remember those from years ago at Chez Mathilde.  Not only were these Certified Steak & Seafood filets tender but the flavor was gorgeous, even without the amazing sauce that I prepared.  The Certified Steak & Seafood Prime Filet Mignon steaks were just wonderful and we’re looking forward to enjoying more in the near future along with some Chilean Sea Bass*.  Certified Steak & Seafood also sent samples of Chilean Sea Bass which I did pop into the freezer and am looking forward to trying very soon but with our busy schedule it will have to wait until after the holidays so please check back for that recipe and review.

For the home cook, finding and purchasing USDA prime beef, like these filets is often difficult but with Certified Steak & Seafood it’s easy to order online and what’s really nice is that they allow you the ability to choose up to 12 weeks out, the arrival date of your order.  Think about it, order now and have it delivered for New Year’s Eve, Valentine’s Day or any other special occasion.  Plus if you order now you can use coupon FBR125D on the Certified Steak & Seafood website to get $25 off your order.

What Certified Steak & Seafood says about their Buttery Prime Angus Filet Mignon

:

"If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.”

  Visit the Certified Steak & Seafood website! Use coupon FBR125D to get $25 off your order.

Steak au Poivre (very slightly adapted from here)

• 2  filet mignon steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt 
• 1 TBS. whole black peppercorns 
• 1 TBS. butter 
• 1 tsp. olive oil 
• 1/3 cup Cognac
• 1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 60 minutes prior to cooking. Make sure that the steaks are dry and sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a cast iron skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.  Once placed, do not move them other than to turn them one time.  For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with aluminum foil and set aside. Pour off any excess fat but do not wipe or scrape the pan clean.

Off of the heat, add the Cognac to the pan and carefully ignite the alcohol with a long match or utility lighter. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Season to taste with salt.  Add any of the accumulated juices from the steak resting plate back to the pan and stir to mix in.  Spoon some of the sauce onto the serving plate, top with the steak and drizzle a little more sauce over the top.  Serve immediately. 

Enjoy!

More about Certified Steak & Seafood:  “Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.”

Disclosures:

* This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion. I was provided with a box of products to sample.  This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with Certified Steak & Seafood products.