Steak Au Povire

Follow me to the Brasseries of France. French by design and name, the filet mignon - steak au poivre style. This is a lovely dish that is full of robust yet velvety flavor. The contrast of the rustic pepper and the silky taste and texture of beef tenderloin cannot be understated. Adding further soul and complexity to this dish is the green peppercorn sauce. Traditionally the sauce accompanying this dish contains cream and alcohol.  Any number of alcohols may be used in the sauces composition.  I chose Cognac; however, one may use a ruby or burgundy port, or even a dry white wine. I deviated from tradition slightly by using shallots and and green peppercorns. The shallots offer additional sweetness while the green peppercorns impart a light and fresh, yet hardy flavor to the sauce. It's incredible! Though my sides were not traditional accompaniments to Steak Au Poivre (think peeled fingerling potatoes or pommes frites), I had a hankering for a twice-baked potato; and believe me when I say they were great. I know, such a side seems heavy for a steak with a cream sauce served on it...but live a little, why don't ya? The caesar salad was prepared in a traditional method - with homemade dressing, croutons and a bit of fresh parmesan cheese - delicious. It's a fun dish to prepare. That's what's cookings all about!