Tuesday, January 4, 2011

Filet with Brandy Cream Sauce

I'm Back, Finally! Jeffrey and I arrived home last night around 11 PM. We had an awesome holiday. It is so neat that we are able to take so much time off because it is always hard to see all 3 families in a short time.  I decided that my computer and cell phone would be stored away so that I could actually have a vacation. We spent the first 6 days in Odessa with my mom. It was a little hectic trying to get the last minute Christmas shopping, groceries, house cleaning etc together. But we had fun doing it. Here are some photos of the Elfert family Christmas.
Mom's pretty tree. too many presents! 
The beautiful women
 We always manage to look awkward...
 We are laughing...
Very excited about the Mall Madness game my brother gave me!!
 Bryan loves the shirt.
 Ivy and I are very serious taking photos in our Christmas jammies.
Santa came and gave Ivy a hat!
 Mom looks pretty on Christmas morning.

 At dads for more presents. He is wearing 3 nike hats, workout gloves, a jacket and holding his new jeans....all set!
 Pretty picture with daddio!
 Aww love my seester...and the awesome scarf she gave me for Christmas, it is so photogenic!

One of the nights at mom's we made this dish from Pioneer Woman's blog. It was sooo amazing. I felt like I was eating a $50 meal from an expensive steak house. I already have this on my menu for next week.

Filet with Peppery Cream Sauce or Filet au Poivre (as Pioneer Woman calls it)

4 Filets
2 Tb of butter
Kosher Salt and Ground Pepper
2 Tb Dijion Mustard
1/4 cup, plus 2 additional Tb of brandy
1/2 cup heavy cream
1 Tb peppercorns (tri-colored) 
 Season filets with salt and pepper on both sides. Preheat oven to 500.
Melt butter in a cast iron skillet. When skillet is hot, add steaks. 
 Brown for about 1 minute on both sides.
 Place hot skillet into 500 degree oven for 5-10 minutes (depending on how you like your steak)
Remove skillet from oven and place steak on a plate to rest.
 Return skillet to stove top and put on medium low heat. Add brandy and mustard.
 Whisk until mixed.
 Slowly stir in cream.

This recipe calls to call whole peppercorns to the sauce. We couldn't get the pepper grinder open to use whole ones so we just ground about 1/2 Tb of pepper into the sauce. Sometimes I think the peppercorns are a little much when they are whole, but you can make that decision for yourself.

 Pour sauce over the steaks. You may want to put a bowl with the extra sauce on the table, because it is sooo good, you will want more!
It is always sad to leave family, but I have to admit that it was nice making dinner in my own kitchen tonight. Tomorrow...Christmas with the Keiths!

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