Filet of Beef Au Poivre (Pepper Encrusted Beef) with Potatoes Dauphinois

Many of those who are near and dear to my heart tend to be "meat and potatoes" kind of people.  I, personally, get bored with this assessment of dietary structure; however, thanks to the glorious fare of the French, I found my way out of our typical mealtime rut.  Though succulent and tasty, filet of beef au poivre is only problematic in that it requires an atypical weekday meat selection - filet mignon.  Of course, since our food excursion of the month took us to France, it was only fitting to make an exception. 

Regarding the preparation of the meat, it was surprisingly simple.  I felt like a much younger version of myself could have pulled it off with just as much ease as did my older, more domestic self.  Despite the grandoisity of France, as a country - full of Baroque art and Gothic architecture - and the multi-faceted complexity of French cooking, the French have their moments of surprise in which minimalism and simplicity are revered more than anything else.  This would be one such example.  The same could also be said for the potatoes dauphinois.  Slice, boil and bake.  Nothing more. 

Fit for a king (or a Dauphin), this was one meal that delighted all in our household.  A meal meant to be repeated, time and time again.  And, for that I say....viva la France!

Filet of Beef Au Poivre
Ingredients:

• 6 filets mignon, cut 1 1/4 inches thick
• Kosher salt
• 2 Tbsp. coarsely ground black pepper
• 3 1/2 Tbsp. unsalted butter, divided
• 1 1/2 Tbsp. olive oil
• 3/4 cup chopped shallots (3 to 4 shallots)
• 1 cup beef broth
• 1/2 cup cognac or brandy

Instructions:

1. Place the filets on a board and pat them dry with paper towels.  Sprinkle filets with salt and then press the black pepper evenly on both sides.  Allow to rest room temperature for 15 minutes.
2. Heat 1 1/2 Tbsp. of butter and oil in a large saute pan over medium-high heat until the butter almost smokes.  Places the steaks in the pan and lower the heat to medium.
3. Saute steaks for 4 minutes on one side and then 3 minutes on the other side, for medium rare.  Remove the steaks to a serving platter and cover tightly with aluminum foil.
4. Meanwhile, pour all but 1 Tbsp. of fat from the saute pan.  Add the shallots and cook over medium heat for 2 minutes. 
5. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
6. Add the Cognac and cook for 2 more minutes.  Off the heat and swirl the remaining 2 Tbsp. of butter and 1/2 tsp. of salt.  Serve steaks hot with the sauce poured on top.

Potatoes Dauphinois
Ingredients:

• 2 1/4 lbs. potatoes
• 3 2/3 cups milk
• pinch of freshly grated nutmeg
• 1 bay leaf
• 1-2 Tbsp. butter
• 2 or 3 garlic cloves, finely chopped
• 3-4 Tbsp. creme fraiche or whipping cream (optional)

Instructions:

1. Preheat the oven to 350 degrees.  Cut the potatoes in half and then into fairly thin slices.
2. Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed.  Add the salt, pepper, nutmeg and bay leaf.  Bring slowly to a boil over medium heat and simmer for about 15 minutes, until the potatoes just start to soften but are not completely cooked, and the milk has thickened.
3. Generously butter an oval gratin dish or 8 cup shallow baking dish.  Sprinkle with garlic over the base.
4. Using a slotted spoon, transfer the potatoes to the baking dish.  Season the milk to taste, then pour enough of the milk to come just to the surface of the potatoes but not to over then.  Spoon a layer of cream over the top or add more of the thickened milk to cover.
5. Bake the potatoes in the oven for about an hour, until the milk is absorbed and the topping has turned a deep golden brown.

(The original recipe for Filet of Beef Au Poivre came from "Barefoot in Paris" by Ina Garten.  The original recipe for Potatoes Dauphinois came from "Around the World in 450 Recipes" by Sarah Ainley.)