Ingredients
Method
Filet
- Preheat oven to 400 F
- Bring your filets to room temperature, pat dry, and season generously on all sides with salt and Bayou City Garlic Pepper Seasoning.
- Take your peppercorns and crush them into a coarse texture with a mortar and pestle or by adding the peppercorns into a plastic zip lock and smashing them with a mallet or heavy bottom skillet until coarsely ground.
- Pour crushed peppercorn on to a flat surface. Lay your filets onto the peppercorns and roll them around to distribute the peppercorns evenly.
- Heat your skillet or cast-iron one medium high heat. Once your skillet is up to temperature add steak. Cook your filets until you get a nice sear, about 4 minutes. Flip your filets and continue to sear for another 4 minutes. Reduce heat to medium and add butter, thyme, rosemary, and garlic.
- Once the butter is completely melted begin basting your filets continuously for 3 minutes. Transfer filets to the oven to finish cooking, about 5 minutes to get medium temperature. Pro tip: Make sure you are checking the temp of your steak.
- Remove from oven and let rest for 5 minutes before serving.
- Top your filet with creamy peppercorn sauce and finely chopped chives
Peppercorn Sauce
- Melt butter in a sauce pan over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute.
- At this point you can add cognac or brandy or just deglaze with beef stock. Let this reduce until the liquid is reduced to a glaze and mostly absorbed by the shallots, 2-3 minutes.
- Reduce heat to low and add cream. Let this simmer until thickened.
- Season with salt to tase and set aside until ready to top your steak.