Steak au Puivre (No Alcohol)

This is a simple version of the classic French dish “Steak au Poivre” that requires just a few ingredients. It’s delicious and was my very first dish I cooked with a Sous Vide. It was probably the best meal I’ve ever had, but most definitely the best meal I’ve ever made. Hope you enjoy! :) (Yes, I combined this with fries to make it “Steak Frites au Poivre” lol)

Author

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Prep Time: 00:20

Recipe Time: 01:00

Temperature : 131.5F / 55.3C

Ingredients

• Filet Mignon (I cooked 2)
• Kosher Salt
• Freshly Ground Pepper
• Garlic Powder
• Small Can of Beef Broth/Bone Broth
• Heavy Cream
• Butter (I used Salted, but Unsalted might be better)

Directions

1. Season your Filets with Salt, Pepper, and Garlic Powder on all sides while your Sous Vide is preheating your water.
2. Use a vacuum sealer to vacuum seal your beautifully seasoned filets.
3. Once your bag is sealed with your filets, drop the sealed bag in the preheated water. Cook for 1 hour (best to set a timer)
4. Once your filets are done cooking for 1 hour, open the bag and get your steaks, WITHOUT POURING OUT THE JUICES IN THE BAG. Have cast-iron or stainless steel pan preheated on “Hi”. Add a little oil and sear each side of the filets for no longer than 45 seconds.
5. Put the seared filets on a plate for 5 minutes to rest. Heat a “heat proof” plate in the microwave for 1 minute. (USE OVEN GLOVES SO YOU DONT BURN YOURSELF) Put the rested filets on the warm plate and leave plate in the microwave.
6. Wipe up any oil and extra fat off the pan with a paper towel and add your small can of broth followed by your juices from the Sous Vide bag.
7. Whisk and reduce the broth down by over half.
8. Once reduced, slowly pour in the heavy cream while whisking constantly (if you don’t slowing pour or whisk constantly, your sauce with separate)
9. Add a LOT of freshly ground pepper. Simmer to thicken to your preferred thickness.
10. Once the sauces thickness is to your liking, reduce the heat down to low and whisk in 3 small slices of butter
11. Whisk in any resting juices in and assemble.

Finishing Steps

1. Take a couple of spoonfuls of your sauce and put on the bottom of the plate.
2. Add your filet on the pool of sauce. (You can choose between sliced or whole.)
3. Spoon a little sauce over the top of the filet.
4. Add any side to your plate.
5. Enjoy!