Filet de Bouef Grillé avec Mignonnette de Poivre (Grilled Filet of Beef with Pepper Sauce)
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Yield: serves 2
- 1 lb. Idaho potatoes, peeled and quartered
- 2 tsp. black peppercorns
- 2 fresh rosemary branches, about 8" long
- 2 (6-oz.) beef filets, about 1¼" thick, each cut into 3 pieces
- 5 tbsp. extra-virgin olive oil
- 2 tbsp. fresh chives, finely chopped
- 1 large shallot, peeled and finely chopped
- 3-4 scallions, white parts only, chopped
- 1 large tomato, seeded and finely diced
- Place potatoes in a medium pot. Cover with salted water and simmer over medium-high heat until tender, 15–20 minutes. Drain, then smash with a fork, breaking the potatoes up into small pieces. Set aside.
- Wrap peppercorns in a clean dish towel. Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
- To make brochettes, strip most of the leaves from rosemary branches. With a skewer, make a hole through each piece of meat. Push rosemary branches through holes, threading 3 pieces of meat on each branch.
- Heat 2 tbsp. oil in a cast-iron skillet over medium heat. Add potatoes. Cook, stirring, until golden, about 5 minutes. Add chives, season with salt, then transfer to a platter.
- Heat 1 tbsp. oil in the same skillet over medium-high heat. Add brochettes and cook until brown, 1–2 minutes on each side (for medium rare). Place on potatoes, covering loosely with foil to keep warm.
- Reduce heat to medium, and add remaining oil, crushed pepper, and shallots. Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more. Remove pan from heat and stir in tomatoes. Season sauce with salt and spoon around brochettes.