Wednesday, February 10, 2010
2 Recipe #62: Filet Mignon au Poivre et au Lavande (Lavender & Black Peppercorn Crusted Steak)
Filet Mignon au Poivre et au Lavande (Lavender & Black Peppercorn Crusted Steak)
2 steak filets (4-6 ounces each)
3/4 tsp. kosher salt
3/4 tsp. cracked peppercorns (NOTE: Crack peppercorns with a pepper mill/grinder.)
1 tsp. fennel seeds
½ T. olive oil
½ T. butter
½ teaspoon dried lavender
Directions: Rub salt, cracked peppercorns, and fennel onto both sides of steaks, & set aside. Heat butter & olive oil in a cast iron skillet until very hot. Add steaks. About half-way through, add dried lavender. Continue to cook steaks until desired temperature has been reached. (Cook about 5 minutes per side for medium rare.) Remove from heat. Cover and let rest 5 minutes before serving.
Total Prep Time: 30 minutes.
Yield: Serves 2.