Puer's Steak au Poivre Recipe

Ingredients

• 2-3 small (6 oz) filet mignon
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 cup milk
• 6 oz wine
•   salt (to taste)
•   cracked black pepper (to taste)

Equipment

• 1 small saucepan
• 1 medium skillet
• 1 pair of silicone tipped tongs
• 1 ceramic santoku

Instructions

Remove the steaks from the refrigerator for 30-60 minutes prior to cooking, and sprinkle all sides with salt. Lightly coat the steaks with the pepper.

While preparing the steak, simmer the wine in the small saucepan to reduce.

Melt the butter and oil in the skillet over medium heat. When the butter is golden brown and has begun to smoke, gently add the steaks. Cook for 3½ to 4 minutes per side. Remove steaks to plate, tent with foil, and set aside.

Take the saucepan and the skillet off of the heat. Add the reduced wine to the skillet, and stir in the milk. Return the skillet to medium heat, and simmer for 15-20 minutes stirring constantly until the sauce thickens.

Place the steaks back in the pan and cover with sauce. Remove from heat, and cut steaks into ¼ inch slices. Serve with potatoes or other starch.

Notes

I'm still working on this recipe, but it wasn't bad the last time I made it so I feel it is ready to come up here.

I used a tupperware container while I was waiting for the steaks to warm up from the refrigerator, because I didn't want the cats getting in them.

I used white zinfandel for the wine.