Prep 25 mins
Cook 30 mins
(Filet de Boeuf Grille avec Mignonnette de Poivre) Chef Joel Guillet serves this, his Provencal version of the classic steak au poivre at Le Mas du Langoustier, on Frances Ile de Porquerolles, off the Mediterranean coast near Toulon. Haven't tried this as yet but I have been drooling as I am typing this - hope to prepare it real soon. Saveur Magazine, May '08 edition.
- 1 lb idaho potato, peeled and quartered
- 2 teaspoons black peppercorns
- 2 stalks fresh rosemary (about 8-inch long)
- 2 (6 ounce) filet of beef, about 1 1/4-inch thick, each cut into 3 pieces
- 5 tablespoons extra virgin olive oil
- 2 tablespoons fresh chives, finely chopped
- 1 large shallot, peeled and finely chopped
- 3 -4 scallions, white parts only, chopped
- 1 large tomatoes, seeded and finely diced
- Place potatoes in a medium pot.
- Cover with salted water and simmer over medium-high heat until tender, 15–20 minutes.
- Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
- Wrap peppercorns in a clean dish towel.
- Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
- To make brochettes, strip most of the leaves from rosemary branches.
- With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
- Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
- Cook, stirring, until golden, about 5 minutes.
- Add chives, season with salt, then transfer to a platter.
- Heat 1 tablespoons oil in the same skillet over medium-high heat.
- Add brochettes and cook until brown, 1–2 minutes on each side (for medium rare).
- Place on potatoes, covering loosely with foil to keep warm.
- Reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
- Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
- Remove pan from heat and stir in tomatoes.
- Season sauce with salt and spoon around brochettes.