This French classic was a winner in the neighborhood kitchen of my friend Julie. We decided on a Friday afternoon to get together to stir up a meal using the ravioli I had in my refrigerator and the Filet Mignon she had in hers. Serving up Filet Mignon au Poivre on a bed of Portobello ravioli was a hit amongst our taste testers.
Steak au Poivre traces its roots to 19th century France where chefs would prepare the steak with fresh peppercorns and the pan sauce would consist of Brandy, Cognac or red wine and cream, shallots and stock. We found that Sherry wine worked well with our recipe. It was the best selection in the liquor cabinet.
The mushrooms and asparagus in the vegetable bin came in handy and it was helpful having Julie handle one part of the recipe, grilling the steaks and asparagus; while I handled the ravioli and pan sauce.
Serving this up was easy. Just arrange a few ravioli on each plate being sure to include plenty of the mushrooms and asparagus and top each with the grilled filet. Drizzle some of the Sherry cream sauce over each steak and voila....dinner is served.
Filet Mignon au Poivre over Portobello Ravioli
- 4 (6 ounce) filet Mignon
- Kosher salt and freshly cracked black pepper
- 1 pound frozen Portobello or wild mushroom ravioli
- 1 bunch of asparagus, grilled and chopped into 1-inch bites
- 2 tablespoons salted butter
- 1 shallot, minced
- 1 pound of fresh mushrooms, sliced
- 1/4 cup flour
- 3 tablespoons sherry wine
- 2 cups of chicken stock
- 1 cup of heavy cream
Prepare the steaks by sprinkling with kosher salt and a generous amount of cracked peppercorn. Next, place the asparagus spears in a boat of tin foil and drizzle with olive oil. Crimp the foil to create a foil packet.
Over medium heat, saute the minced shallot in the butter a heavy skillet until soft, about 3 minutes. Add the mushrooms and saute until soft about 5 minutes. Next, sprinkle the flour over the mushrooms and mix until well incorporated. Deglaze the pan with the sherry wine being sure to scrape the bottom of the pan. Then add the cream and chicken stock and cook until the mixture is reduced by half.
While the cream mixture is simmering to reduce, grill the steaks until they are cooked to the desired temperature and also the asparagus for about least 5 minutes. Remove the asparagus and the steaks and tent with foil to keep warm.
While the steaks are cooking, bring a large pot of water to a gentle boil. Add the ravioli and boil according to package directions and hold warm.
Once the cream mixture has reduced, slice the grilled asparagus into 1-inch bites and add to the sauce. Then add the cooked ravioli. Stir to mix together.
Prepare each plate by placing 4-6 ravioli in the center being sure to include mushrooms and asparagus and topping with the grilled steak. Be sure to drizzle some of the sherry cream sauce over the steak. Serve immediately.
Serves 4. Total time: 40 minutes.