A Recipe for Steak au Poivre on Bastille Day

A Blog A Day For A Month: Day 14. Only 17 more days to go.

Today is Bastille Day ~ a national holiday in France commemorating the storming of the Bastille, which took place on July 14, 1789 and marked the beginning of the French Revolution. Yawn.

I had to take a French lit class at Miami and most of it centered around the French Revolution, the writings of Balzac and a bunch of stuff I can't remember. Now the "yawn" is due to the fact that this was an early morning class. As in 8:00 a.m. on Tuesdays and Thursdays. That in and of itself wouldn't be too bad, but add in the drive from Blue Ash to Oxford every day and I yawned my way through a lot of those classes that semester.

One thing you won't yawn about is one of sweet husband Tim's favorite meals ~ Steak au Poivre (Filets with Port Peppercorn Sauce).

Steak au Poivre
Modified from Epicurious.com
Serves 2

1 1/2T mixed peppercorns ~ black, red, pink, white, green
2t green peppercorns, in brine, drined
2 ~ 6oz beef tenderloin filets
2t vegetable oil
2c ruby Port wine
1/2c shallots, minced
3T ginger, finely minced
3T butter

Finely chop all peppercorns in food processor. Rub peppercorn mixture over both sides of each steak.

Heat oil in heavy medium skillet over high heat. Season steaks with salt. Add to skillet and cook to desired doneness ~ about 2 minutes per side for medium~rare. Transfer steaks to plate and tent with foil.

Add Port, shallots and ginger to skillet and boil until liquid is reduced to a thin syrup, stirring frequently, about 5 minutes. Strain into bowl. Return sauce to skillet and boil until thick syrup forms, about 2 minutes. Whisk in butter and season with salt. Spoon sauce around steaks and enjoy with a glass of your favorite red wine.