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Meats


Filets:
Nonstick cooking spray
2 tablespoons whole black peppercorns, cracked
1 tablespoon whole green peppercorns, cracked
1 tablespoon whole pink peppercorns, cracked
7 tablespoons grapeseed oil, divided
1 tablespoon kosher salt
4 center-cut beef filets, each about 2 inches thick

Crab Au Poivre:
1 tablespoon whole black peppercorns, toasted
2 tablespoons unsalted butter
1 tablespoon grapeseed oil
1 shallot, minced
2 cloves garlic, thinly sliced
Kosher salt
1/3 cup cognac
3/4 cup beef stock
2 teaspoons Calabrian chile paste
1 1/2 teaspoons Dijon mustard
Picked leaves of 3 sprigs fresh thyme
1/2 cup heavy cream
8 ounces jumbo lump crabmeat
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh parsley

For the filets: Heat the oven to 250 degrees F. Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.

In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat.
Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes. Remove from the heat to cool. Stir the salt into the pepper mixture to form a paste.

Dip each filet all around in the peppercorn paste and place on the prepared sheet pan. Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.

Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.

For the crab au poivre: While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan. Set aside.

In a large saute pan, heat the butter and oil over medium heat until the butter melts. Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes.

Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes. Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes. Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes. Gently stir in the crabmeat. Fold in the chives and parsley. Serve atop steaks.

Unrated