Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts

TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

SUN-DRIED TOMATO DEMI-GLACE:
  • 1 tablespoon grapeseed oil
  • 2 cloves garlic, lightly crushed with the side of a knife blade and minced
  • 4 scallions, white and tender green parts only, sliced on the bias
  • 1 cup sun-dried tomatoes (oil-packed or re-hydrated in water if dry packed), cut into 1/4-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 teaspoon beef base stirred into 1 cup water (part of which should be the soaking liquid if re-hydrating the sun-dried tomatoes)
  • 2 tablespoons butter, cubed
    BRUSSELS SPROUTS:
    • 1 pint (about 8) Brussels sprouts, tough outer leaves removed and halved
    • 1/2 pound bacon
    • 2 tablespoons butter
    • 1/2 teaspoon paprika
    • Salt and freshly ground black pepper
      STEAK AU POIVRE:
      • 6 garlic cloves, lightly crushed with the side of a knife blade and minced
      • 1 tablespoon cracked black pepper
      • 4 (6-ounce) filet mignon steaks or 8 (3-ounce) steaks if serving as part of a duo plate
      • Salt and freshly ground black pepper
      • 1 tablespoon grapeseed oil
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      Directions

      To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.

      Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.

      Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water

      Preheat oven to 425 degrees F.

      Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)

      Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.

      Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.

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