Filet au Poivre (without the Mignon prices)

The more and more I cook and try to better my personal portfolio of food, the more I realize how much money I spend at the grocery store.  Shopping at the farmers market on Saturday mornings has been a pleasant surprise from a quality and economic standpoint so if you have not been there...get there!  There is nothing like picking fresh veggies and meats from the farm and creating a bountiful meal from it that night.  Knowing that the farmers and purveyors that you met that morning at the market ACTUALLY raised the pig or grew the vegetables is a whole new experience for this city boy.

I digress...back to the most tasty and economical steak dish you may ever make and great for special guests and company.  Filet au Poivre (or au Pouvre dependng on which dictionary you read):

Ingredients:
4 Top Sirloin Filets 8 oz each...these will be huge and look like filets but are 25% of the price or about $4.00 per lb. compared to $16 per pound for tenderloin.
Sea Salt
Fresh, course ground Black Pepper
1 T butter
1 T of Olive Oil
2 T of fnely chopped shallots
1 t of finely minced garlic
3/4 cup of great bourbon or cognac (Woodford Reserve or Courvoissier)
1 Cup beef stock (reduced from 2 cups)
1/2 Cup of heavy cream

These steaks are cheap but trust me on the flavor and the cooking temp and you will never doubt me again.  Two pounds of these steaks will feed 4 hungry adults with enough for a high protein omelet the next morning.  Follow these steps and enjoy:

1. Let steaks rest for 1 hour on the counter, covered.
2. Set cookie sheet in oven and preheat to 250 degrees
3. Salt steak with sea salt generously
4. Press each side of steak into fresh ground, course pepper to coat.
5. Heat olive oil and butter to foaming over Medium heat (5 on an electric stove)
6. Add steaks and do not touch for 4 minutes, do not be afraid of dark brown color.
7. Flip steaks and leave alone for 3 minutes.  Remove steaks and put into oven onto cookie sheet
8. Take skillet without cleaning it and add shallots to sweat and begin to brown
9. Next add garlic for 1 minute
10. Add the bourbon or cognac, remove from heat and ignite away from your guests
11. Let the flame die and put back on the stove to continue to reduce another minute
12. Add the stock and reduce to taste
13. When the steaks are at 130 degrees, remove from oven and add the cream to the sauce
14. Adjust seasoning and reduce to your favorite consistency a rich butterscotch cream
15. Assemble the steak and add sauce as you wish

They will not remember what you served on the side so don't worry too much about it.  A great meal with huge flavor and without the cost of the bourbon, its less than $2.50 per steak!  Schwing!