Steak Au Poivre with Red Wine Pan Sauce February 06 2014

Steak Au Poivre with Red Wine Pan Sauce

 

3 pounds of Filet Mignon Tips cut into cubes
Salt and fresh cracked pepper
1 tbsp olive oil
1 tbsp butter
½ cup finely chopped shallots
1 clove garlic minced
½ cup dry red wine
1 cup beef stock or broth
1 tbsp tomato paste
1 tbsp cornstarch combined
With 2 tbsp water
2 tbsp chopped Parsley

Sprinkle all sides of the steak cubes with salt and pepper, pressing the pepper into the surface of the meat. Let the steak stand at room temperature for at least 12 minutes and up to 1 hour before cooking. In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steak and cook to desired doneness. Remove the steak when they are red at the center. Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.

To make the pan sauce, use the same frying pan over medium-high heat, and melt the butter. Add the onion and garlic and sauté until the onion is softened, 3-5 minutes. Add the wine and stock and boil until reduced by half, 4-5 minutes. Reduce the heat to medium, whisk in tomato paste and cornstarch mixture, and simmer, whisking occasionally, until slightly thickened, 3-5 minutes. Add more stock if the sauce seems too thick. Stir in parsley and season to taste with salt and pepper.

To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any sauce at the table.