Steak Au Poivre and Potatoes

Filet mignon and peppercorn cream sauce

Preparation	Cooking	Ready in	Yield
20 minutes	Two hours	Two hours and 20 minutes	2 servings

Ingredients

Name	Quantity
Olive oil	1 tbsp
Butter	4 tbsp
Cream	1 cu
Filet mignon	16 oz
Potatoes	2 cu
Kosher salt	1 tbsp
Black pepper	2 tbsp
Green peppercorns	1 tbsp
Tarragon	1 tbsp
Cognac	0.5 cu

Directions

1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.
2. Coat sides in salt, pepper, and coarse-ground green peppercorns.
3. In a medium skillet over medium heat, melt 1 tbsp of butter and olive oil.
4. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.
5. For medium-rare, cook for three minutes on each side.
6. Once done, remove the steaks to a plate, tent with foil and set aside to rest.
7. Add 1/3 cup cognac to de-glaze the pan.
8. Add the cream and simmer on low heat.
9. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.
10. Add a teaspoon of cognac, some whole green peppercorns, and season with salt and pepper to taste.
11. For the potatoes- peel and dice to one-inch cubes.
12. Toss with olive oil, salt, pepper, and tarragon.
13. Roast in oven at 425F for 15-20 minutes.
14. To finish- pan fry in butter for 10 minutes.
15. Serve rested steaks with cream sauce and double-cooked potatoes.
16. Fight to the death over the remaining sauce.
17. Enjoy!