Wednesday, February 10, 2010

2 Recipe #62: Filet Mignon au Poivre et au Lavande (Lavender & Black Peppercorn Crusted Steak)

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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.


Lydia said...

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Cyberpenguin said...

Thanks, Lydia! Glad to hear you like my blog. Also, thanks for the tips & also for sharing this blog with your friends.

Let me know how the recipes turn out for you.


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