A French dish perfect for date night at home

By Metro Creative

Actress Ali Larter fell in love with an au poivre dish at a French restaurant in New York City. In fact, Larter loved the dish so much she included the following recipe for “Filet With Au Poivre Sauce” in her cookbook, “Kitchen Revelry: A Year of Festive Menus from My Home to Yours” (St. Martin’s Press).

Filet With Au Poivre Sauce

Serves 2

2 tablespoons crushed black peppercorns

1 teaspoon crushed fennel seeds

½ teaspoon salt

2 6- to 8-ounce filet mignons, about 1 inch thick

3 teaspoons olive oil, divided

3½ teaspoons unsalted butter, divided

1 tablespoon minced shallot

¼ cup cognac or brandy

3/4 cup beef stock or beef broth

2½ tablespoons heavy whipping cream

Chopped fresh parsley, for garnish

Crush the peppercorns and fennel seeds in a mortar and pestle. Add salt. Coat the filet mignon on both sides with the peppercorn mixture.

Melt 2 teaspoons olive oil with 2 teaspoons butter in a heavy skillet (preferably cast-iron) over medium-high heat. Add the filet mignon to the skillet and cook to desired doneness, 2 to 3 minutes per side for medium-rare. Transfer the filet to a plate; tent with foil to keep warm. Remove the skillet from the heat and cool 1 to 2 minutes (do not clean the skillet).

Melt the remaining butter with the oil in the same skillet over medium-high heat. Add the shallot and saute 1 minute. Add the cognac and boil to reduce slightly, about 1 minute, scraping up any browned bits from the bottom of the skillet. Add the beef stock and boil until reduced by half, 2 to 3 minutes. Add the cream and boil until thickened to desired consistency, stirring occasionally, 3 to 4 minutes.

Transfer the filet mignon to a plate. Pour the sauce over the steak. Garnish with chopped parsley and serve.