Steak au Poivre

One of our favorite NYC bistros, @raoulsrestaurantnyc , has the best steak au poivre. It’s quick to come together, but feels super special, making it the perfect meal for a date night at home. Mix a cocktail with your Valentine, and sip it in the kitchen while cooking this together.

2 petite filet mignon
Kosher salt
Coarse ground fresh black pepper
2 Tablespoons avocado oil
2 Tablespoons unsalted butter
1 large shallot, minced
2 cloves of garlic, thinly sliced
1 clove of garlic, smashed
3 Tablespoons cognac
1/4 cup of heavy cream
Flaky salt to finish

Allow fillets to come to room temperature for about 30 minutes. Pat steaks dry with a paper towel. Generously sprinkle them on both sides with kosher salt and lots of fresh Coarsely ground black pepper.

Over medium high heat Warm the avocado oil in a small sauté pan. Seer the steaks on each side for 2 to 4 minutes depending on desired preparation. Remove steaks from Pan.

In a separate pan warm the butter over medium-low heat until melted. Add the shallots and garlic and sauté until shallots are translucent, about five minutes. Remove pan from heat and add cognac. Return to burner and with a long match light the pan. Warning: it will create a large flame! Let the cognac burn off and the flame die out. Add cream and bring to a simmer. Reduce heat and let it simmer and reduce for about 3 to 5 minutes. Add filets back to the pan, baste them with the cream sauce.