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Steak au Poivre | Louisville-Style
2 Feed the Party Filet Mignons, 6-8 ounces each
3 teaspoons Bourbon Smoked Sea Salt
3 teaspoons Bourbon Smoked Pepper
1 teaspoon shallot, minced
2 tablespoons parsley, chopped
1 clove garlic, minced
2 tablespoons vegetable oil or clarified butter
¼ cup Kentucky Bourbon
¼ cup beef stock
¾ cups heavy cream
1. Remove filets from the packaging and pat dry with a paper towel. Season with smoked salt and allow to sit, uncovered at room temperature, for 30 minutes. Pour the pepper onto a plate. Press each filet firmly into the pepper, creating a crust on all sides.
2. Heat a small sauté pan or cast iron pan on medium-high heat. Add the vegetable oil or clarified butter. Sear filets on each side for approximately 2 minutes, remove from pan and set aside. Add shallots to the pan and cook for 1 minute, then add the parsley and garlic. Sauté for 1 minute more. Add filets back to the pan. Pour in the bourbon to deglaze the pan and simmer for 30 seconds. Add the beef stock and heavy cream. Allow the filets to simmer in the sauce for 5 minutes for medium rare. Remove from the pan and allow to rest for 5 minutes. Meanwhile, simmer the sauce to reduce it to your desired consistency. Serve with filets when ready to serve.