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It was a
rainy Sunday evening years ago that
a close friend taught us a valuable lesson
which, maybe, she didn’t want to teach. She
made some simple pasta and after serving
the dishes, delicately placed a sprig of
parsley on the side of the each dish teaching
us that looks are EVERTHING. Touching isn’t
it?
2 filet mignons
1 spoon of black peppercorns
1 spoon of olive oil
3 inches of butter
1 minced shallot
1/3 cup of demi-glace
1/4 cup of brandy
1 shed tear
Dry the trimmed steaks with
a cloth towel.
Press the pepper into the steaks and heat oil
and 1 inch of the butter on fairly high heat.
Sauté the steaks for a few minutes per side.
They will be done when juices begin to
sweat from the surface.
Remove steaks and pour out
some of the fat
from the skillet. Think of a lost love and let
the tear fall into the pan.
To make the sauce, crank up
the stove to 11
(obscure movie reference, means just make
it HOT), add one inch of butter to the pan and
then the shallots. Cook for 1 minute then
spoon in the demi-glace, boiling rapidly while
scraping/mixing the delicious brown bits
stuck to the bottom of the pan. Add brandy,
light on fire, and simmer 2 more minutes.
Remove from the heat and add
the rest of
the butter. Pour over steaks.
To be devoured by 2.
Note: We once met a girl who
ordered her au
poivre "extra mild." We never spoke to her
again…
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