MirepoixCrushed peppercorns, a hot pan and a sauce made in ninety seconds from what the steak left behind.
| Time | |
|---|---|
| Servings | 2 |
| Difficulty | Medium |
| Equipment | Heavy frying pan, mortar |
- 400 g — beef fillet steaks
- 15 g — cracked black pepper
- 5 g — salt
- 30 g — butter
- 30 g — shallot
- 120 ml — brown stock
- 100 ml — double cream
- 8 g — Dijon mustard
- Crush the peppercorns coarsely and sieve out the dust. The dust is what burns and turns the sauce acrid; only the cracked pieces should go on the meat.
- Salt the steaks, press the pepper onto both sides and fry in a very hot pan, three minutes a side for medium-rare. Rest them on a warm plate.
- Pour off the fat, cook the shallot for thirty seconds and deglaze with the stock, scraping. Reduce by half, add the cream and mustard, and reduce until it coats a spoon.
- Tip the juices that have collected under the resting steaks into the sauce at the very end. That spoonful is the most concentrated thing in the pan and most people throw it away.
- One serving (1 of 2): beef fillet steaks 200 g, cracked black pepper 7.5 g, salt 2.5 g, butter 15 g, shallot 15 g, brown stock 60 ml, double cream 50 ml, Dijon mustard 4 g
- Double batch (4 servings): beef fillet steaks 800 g, cracked black pepper 30 g, salt 10 g, butter 60 g, shallot 60 g, brown stock 240 ml, double cream 200 ml, Dijon mustard 16 g
In the same library
- Diable — 35 min · Medium
- Cream sauce — 20 min · Easy
- Créole — 45 min · Easy
- Mousseline — 22 min · Hard
- Chasseur — 25 min · Easy
- Suprême — 45 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 1536