FILET MIGNON AU POIVRE WITH PEPPERS

FILET MIGNON AU POIVRE WITH PEPPERS image

Yield 2 people

Number Of Ingredients 12

2 filet mignons
1 red and 1 green pepper (or less)
2 tbs beef stock
2 tbs Madiera or sherry
1/3 cup heavy cream
1 tb butter bits
oil and butter for sauteing
salt and pepper
For potato sticks:
1 1/2 lbs potatoes cut into 3" x 1" 3/4" pieces
Fresh herbs
salt and pepper

Steps:

Press black pepper into steaks. Allow to sit for 1 hour. Sweat the green and red peppers in 1 tbs butter in a skillet under low heat for ~15 min., covered with a round of waxed paper. Saute steaks in butter and oil and transfer to a warm platter. Stir in beef stock and Madeira and deglaze until syrupy. Stir in cream and reduce until slightly thickened. Stir in butter bits. Top steaks with the sauce and then the peppers. For the potatoes: Peheat oven to 425 degrees. Arrange sticks in a well-buttered dish just large enough to hold them. Add water to half cover. Dot with butter and season with salt and pepper. Turn after 30 min., and bake another 30 min.