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Daytime Kitchen: Roanoke Restaurant Week with Frankie Rowland's

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Chef Ted Polfelt and Chef Joe Bott from Frankie Rowland's share how to make  a classic Steak Au Poivre with a 7 oz. Filet in honor of Restaurant week.

Steak Au Poivre

Serves: 2-4

4T Coarsely crushed Black Peppercorns (using a mortar and pestle)

1 T Butter

1 oz. Shallots, minced

1/3 C Cognac

5 oz. Heavy Cream

2 oz. Grape seed Oil

TT Salt

2 ea. 7oz. Beef Filets

MOP: Heating a cast iron skillet to medium high heat add the grape seed oil. Cover the top and bottom of the filet with peppercorns and sprinkle the salt liberally. Once the pan has started to smoke add the filets to the pan cook 3-4 minutes on each side. If you wish for the filets to be done more, remove them and place them in the oven. Meanwhile add the shallots to the cast iron skillet and start caramelize slightly. Then de-glaze with the cognac (off of the flame) and return the pan to the stove. Reduce by half and then add the heavy crem. Reduce by half again and mount with butter. (Slowly stirring it in at the end so that it doesn't break). Check for seasoning and serve with filet.