Friday, May 27, 2011
Wagyu Beef Medallions Au Poivre
4 small Wagyu filet mignon steaks, about 1/2 inch thick (normal filet mignon is good too)
freshly cracked black pepper
1 Tablespoon olive oil
1/2 cup heavy cream
1 Tablespoon cognac, brandy, or good whiskey
1/2 teaspoon Dijon mustard (Optional)
additional regular salt and pepper for seasoning the sauce
3. Turn steaks over and cook other side. Let them go another 3-5 minutes without moving them around. If you aim for 3 minutes on each side, it will be fairly rare. 5 minutes on each side will be medium. I guess if you like it well done, go for 7 minutes a side. I have found that it gets pretty dry cooked that much since filet mignon is a super lean cut of meat.
4. Move steaks to a warm plate and cover with foil while you prepare the sauce. Keep in a warm place.
5. Add the cream and liquor to the hot pan. Bring up to a boil and stir until thickened and reduced by half. This should only take 3-5 minutes. Add the Dijon mustard if you're using it. Taste it and season with additional salt and pepper, if desired.
6. To serve, place two steaks on plate. If there are any meat juices left from your holding plate, pour that into the cream sauce and stir it in. Now, drizzle cream sauce over the steaks. Add your side items, I usually add a green vegetable like broccoli or steamed artichokes and a carb like a baked potato.