Made in Marseille Steak au Poivre and Caramelized Shallots
According to Marseille-based chef Giselle Philippi, why choose between pepper steak and steak with shallots when you can have both? The chef’s recipe is featured in “Made in Marseille“ by Daniel Young a cookbook with 120 traditional recipes from France’s second largest city, and gorgeous photography too. This recipe for Steak au Poivre with Caramelized Shallots is quick to prepare with a wonderful result…paired with a wine made in heaven (almost).
Steak au Poivre with Caramelized Shallots
- 5-6 Shallots peeled and thinly sliced
- 4 tbsp Butter divided
- 2 tsp Honey
- 1 tsp Lemon juice
- 1/2 cup White Wine
- Salt and Pepper to taste
- 4 oz Morel or other Wild Mushrooms
- a splash of Madeira Wine
- 2 tbsp Extra virgin olive oil
- 4 6-oz Filet Mignon trimmed
- 2 tbsp Peppercorns
- Herbes de Provence
- Fresh Chervil or Parsley for garnish
- Melt two tablespoons of butter in a medium skillet and add the shallots.
- Cook over medium heat for 4-5 minutes until the shallots are soft and beginning to turn golden.
- Add the honey and lemon juice, and continue cooking until the shallots are very dark and caramelized.
- Add the wine, and cook down until the mixture is syrupy, 3-4 minutes.
- Remove from the heat, cover, and set aside.
- Clean, trim, and slice the mushrooms. Melt the remaining 2 tablespoons butter in a skillet and add mushrooms, sautéing then until soft and fragrant.
- Add a splash of Madeira (or port, or wine) and cook until it has reduced. Remove from the heat, cover, and set aside.
- Using a mortar and pestle, coarsely crack the black peppercorns and spread them evenly on a plate.
- Pat steaks dry with paper towels and press both sides of the filets into the peppercorns.
- Then sprinkle both sides liberally with the herbes de Provence.
- In a large skillet, heat the oil over high heat. When very hot - almost smoking - add the filets, reduce heat to medium-high and sear for 3-4 minutes on the first side, then about 3 minutes on the second side (for medium rare). NOTE: Your timing will depend on the thickness of your filets and your heat source. Using an instant read thermometer is the best way to ensure accuracy. (130°F for rare, 145°F for medium-rare, 160°F for medium, and 170°F for well done.)
- While the steaks are searing, reheat the shallots and mushrooms.
- To plate, divide the shallot mixture among four serving plates. Top with a steak, and then top the steak with a few mushroom slices and a sprinkling of chervil or parsley.
Other Steak Recipes:
Easy Barbecue Beef – Skirt Steak a la Provencal by Mirabeau Wine
Porcini-Rubbed Steak and the Mixed Grill BBQ by Cocoa&Lavender