Filet Au Poivre with mashed sweet potatoes and green beans

Okay, you guys, I know I have been seriously slacking on the cooking posts lately. My man has been dieting, so we have been getting meal prep, and I have become lazy (I ADMIT IT!!). But I had a spurt of energy tonight and missed cooking SO much!!! I was craving a steak dish with a yummy sauce, and this hit all the checkmarks. I decided to include the side dishes as well because they paired so well together.

So, here is my take on steak Au Poivre, plus a yummy sweet potato mash (sorry, I got a lil crazy with the spices, but it turned out great) with classic green beans. I hope you enjoy it, and please tag me on IG if you do make it!

XO

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Steak Au Poivre

Ingredients:

  • 1 tablespoon Celtic sea salt

  • 2 tablespoons whole black peppercorns

  • 1 tbs grapseed oil

  • 1/3 cup finely chopped shallots

  • 1 minced garlic clove

  • 1/2 stick unsalted butter

  • 1/2 cup Cognac or other brandy

  • 3/4 cup heavy cream

Directions:

  1. Preheat oven to 415.

  2. Coarsely crush peppercorns in a mortar or by placing in a plastic bag and using a meat pounder. After leaving out your filet (or your choice of steak) for 30 min before cooking, press pepper and Celtic sea salt evenly onto both sides of steaks.

  3. Heat a cast iron skillet until hot (about 3 min on medium high) then add grape seed oil. Sear the filet for 2-3 min on each side, then transferred it to a separate cast iron skillet and place in oven for 5-6 min. (time varies depending on thickness of steak and how you like it, see my filet recipe here)

  4. In the same skillet used to cook steak, turn heat down to low and wait a few min for the pan to cool down. Add butter, shallots, a few whole peppercorns and cook until browned, then add garlic and stir for about 3-5 min.

  5. Add Cognac (use caution, it may catch flame) and boil, stir until liquid is reduced to a glaze. Add cream and stir occasionally, until reduced by half, about 5 min. Add remaining 2 tablespoons butter and cook over low heat. I added 1 tsp of flour to thicken my sauce. If you do this make sure to whisk until flour is mixed throughout sauce. Serve sauce over filet.

Mashed sweet potatoes

Ingredients:

  • 4 sweet potatoes, peeled and chopped

  • 1 tsp cumin

  • 1 1/2 tsp of cinnamon

  • Pepper

  • 2 tsp Galic salt

  • 1/3 cup of heavy whipping cream

  • 1 tbsp maple syrup

Directions:

  1. Place potatoes in a large pot and cover with water. Season with salt. Bring to a boil and cook until potatoes are tender, about 20 to 30 minutes.

  2. Drain and transfer to a kitchen aid or back to pot if mashing by hand.

  3. Add whipping cream and blend on low, then gradually add rest of spices and maple syrup. Blend (or mash) until smooth.

  4. I then transferred these back to the pot on low heat to warm until the rest of the food was ready then served under my steak.

Classic green beans

Ingredients:

  • 1 lb french green beans

  • 2 tbs butter

  • Chicken broth

  • Salt and pepper to taste

Directions:

  1. Bring the broth to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

  2. Heat the butter in a skillet until melted then add the beans, salt and pepper, and toss until coated in sauce.

  3. Serve with filet and potatoes!

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