Beef Mignonettes with Curried Peppercorn Cream

from Town|Country

Serves 4

For the carrots:

  • ¼ cup four-peppercorn mix

    1 tablespoon kosher salt

    81-inch-thick slices filet mignon (3½ to 4 ounces each), trimmed of excess fat

    6 tablespoons extra-virgin olive oil

    2 small shallots, minced

    1 teaspoon Madras curry powder

    1 cup full-bodied red wine (Bordeaux or zinfandel)

    2 cups stock (preferably beef, but vegetable or chicken can be substituted)

    1 tablespoon unsalted butter

    2 tablespoons crème fraiche

    Fine sea salt and freshly ground black pepper

    2 tablespoons julienned fresh mint leaves (cut into thin strips)

PROCEDURE:

  1. Crack the peppercorns (this is most easily done by putting them in a plastic bag and crushing them with a rolling pin). Combine them with the salt in a shallow bowl.

  2. Roll the filets in the mixture to lightly coat them.

  3. Place 2 tablespoons of the oil in a large sauté pan over medium-high heat. When the oil is hot, add four of the filets and cook them for 2 minutes per side.

  4. Transfer the filets to a large plate and reserve in a warm place. Wipe out the pan and repeat the process, cooking the remaining filets in 2 more tablespoons of oil.

  5. Wipe out the pan. Add the remaining 2 tablespoons of oil to the pan over medium heat.

  6. Add the shallots and cook until they soften slightly, 1 to 2 minutes.

  7. Add the curry powder. Cook, stirring, until the shallots are tender and the curry aromatic, about 1 minute more.

  8. Add the wine, raise the heat to medium-high, and cook until syrupy, about 4 minutes.

  9. Add the stock and cook until reduced by half, about 10 minutes.

  10. Remove the pan from the heat and swirl in the butter and crème fraiche.

  11. Reduce the heat to low, and return the filets to the pan until just heated through. Season to taste with salt and pepper.

  12. Place two filets on each of four warm dinner plates, pour equal portions of sauce on top, and serve with generous sprinklings of fresh mint as a garnish.

gz tip:

Serve this with a big Bordeaux or some other assertive red wine and perhaps some lightly buttered, steamed haricots verts (thin French-style green beans). For an extra flavor kick, try adding sautéed mushrooms to the sauce.