STEAK AU POIVRE INSPIRED BY ARCHER

Start by crushing your black peppercorns and then straining them through a fine mesh sieve. Pour what’s in the sieve into a bowl and set aside.

Season both sides of your filet mignons heavily with salt and then let them sit at room temperature for 30 minutes up to an hour.

In a deep saute pan melt butter. Once it’s bubbly, add your carrots. Slow cook them in the butter for 10-15 minutes, stirring constantly. Add bourbon and once the alcohol has cooked out add orange juice along with brown sugar. Cook until a syrupy glaze has formed. Season with some freshly chopped thyme along with salt and pepper.

Par-boil the peas for about 2 minutes and then immediately put them in an ice bath (unless they are frozen peas, in which case you can skip that step). Strain the peas. Melt butter in a pan and then add chopped shallot. Saute for 2 minutes and then add peas. When peas are tender add chopped mint, and the lemon zest. Season with salt and pepper. Mix to combine.

Pat the steaks dry and then add them to a hot skillet with vegetable oil. Pan sear the steaks for about 4 minutes per side over a medium high heat. Add butter and baste the steaks until they reach your desired internal temperature. Set aside and let rest for 10 minutes.

Wipe out the pan and then add your crushed peppercorns. Toast for about 20-30 seconds. Remove from heat and add cognac. Once the alcohol has cooked out, add beef stock (before using, boil down beef stock from double to half of the called amount of beef stock) along with heavy cream. Whisk to combine. Keep stirring and simmering until it thickens up and then add butter. Mix to combine.

Add steak, peas, and carrots to a plate. Top steak with sauce, serve and enjoy!