Filet Mignon Au Poivre With Sun-Dried Tomato Demi-Glace And Sauteed Brussels Sprouts Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 cloves garlic, lightly crushed with the side of a knife blade and minced

1 pint (about 8) Brussels sprouts, tough outer leaves removed and halved

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

6 garlic cloves, lightly crushed with the side of a knife blade and minced

1/2 pound bacon

1/2 teaspoon paprika

1 tablespoon grapeseed oil

Salt and freshly ground black pepper

4 (6-ounce) filet mignon steaks or 8 (3-ounce) steaks if serving as part of a duo plate

2 tablespoons butter, cubed

4 scallions, white and tender green parts only, sliced on the bias

1 teaspoon beef base stirred into 1 cup water (part of which should be the soaking liquid if re-hydrating the sun-dried tomatoes)

1 tablespoon cracked black pepper

2 tablespoons butter

You might also like

Seared Tuna Steak Au Poivre
Wolfgang Puck
French Fare: Steak Au Poivre Recipe
Food Republic
Pan-Seared Steak Au Poivre
Real Simple
The Secret Ingredient (Pink Peppercorn): Lamb A...
Serious Eats
Steak Au Poivre With Mushrooms
SHAPE Magazine
Steak Au Poivre
Fine Cooking
Our Steak Au Poivre Recipe
Food Republic
Grilled Flank Steak Au Poivre
Sunday Suppers
Steak Au Poivre With Cognac Sauce
Fine Cooking
Eggplant Au Poivre
Bon Appetit