Food Term of the Week 7/9
Au Poivre
Definition: French for pepper. Usually meaning a dish
prepared with a coarse pepper.
Recipe using Au
Poivre:
Fillet “Au Poivre”
Fillet Au Poivre is a tasty recipe tailored to summer
grilling. Easy to make and delicious to eat, this recipe can easily become a
family favorite. Pair with a full bodied red wine, something bold enough to
compliment the savory pepper and cognac flavorings, such as an Australian
Shiraz or a French Bordeaux. Bon Apetit!
Ingredients:
2 (8-OZ) CENTER-CUT FILET OF BEEF
2 YUKON GOLD POTATOES
1 VIDALIA ONION
3 SHALLOTS
3 SPRIGS OF FRESH THYME
8-OZ WHITE WINE
32-OZ VEAL JUS (STOCK)
4-OZ HEAVY CREAM
4-OZ BRANDY
KOSHER OR SEA SALT
FRESHLY GROUND PEPPER (LARGE COARSE GRAINS)
Directions:
Preheat grill. Season the filet with kosher salt and pepper
generously, and grill to desired temperature.
Peel and cut the Yukon gold potatoes lengthwise. Slice into ½-inch
half-moon shapes and par-boil. After they cool, fry them in 350-degree oil
until they are golden brown. Sauté with Vidalia onions, season to taste.
For the sauce: Sauté shallots and thyme in extra virgin
olive oil. Add white wine, reduce by half, and add veal jus, heavy cream, and
brandy. Reduce until the sauce coats the back of a spoon. Season with salt and
pepper and strain. Serve over filet with the potatoes.
*Recipe credited to Executive Chef
Jeff Gomez of Anis Bistro, Dining Out
Atlanta Spring/Summer 2012*
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