Not quite a classic steak au poivre. But green peppercorns make a lighter, fruitier crust than the traditional version and the pear vinegar pan sauce adds just the right sweet punch. Green Peppercorn Filet of Beef.
- 1 teaspoon whole allspice berries, crushed
- 1 tablespoon whole pink peppercorns, lightly crushed
- 3 tablespoon green peppercorns in brine, drained
- 1 tablespoon butter, softened
- 1 teaspoon brown sugar
- salt as needed
- 4 filets of beef in individually-sized proportions
- 1 tablespoon canola oil, or more as needed
- ¼ cup pear vinegar, or other fruity vinegar
- 1 cup chicken stock
Preheat oven to 450 degrees F. In a small bowl combine all the peppercorns, butter and brown sugar, stirring to form a paste. Set aside.
Add the oil to an oven proof or cast iron skillet. Set over medium high heat until the oil shimmers. Pat the steaks dry with a paper towel. Generously salt the filets on both sides. Then smear ¼ of the paste onto each filet. Add the meat to the hot skillet, peppercorn side down. It will pop and sizzle. Sear until well-browned, about 3 minutes. Flip the meat and move it to the oven to finish cooking to your desired doneness, or to an interior temperature of 125 degrees F for medium-rare. Do not crowd the filets use multiple skillets if necessary.
When finished cooking move the filets to a plate to rest. Set the skillet over medium heat. Deglaze the pan with the pear vinegar. Add the chicken stock and reduce by half until slightly thickened. Strain the sauce into a small bowl. Discard solids.
Serve the steaks, peppercorn side up on a plate with a drizzle of the pear vinegar pan sauce.