Ina First Fridays: Filet of Beef au Poivre (and Horseradish Yorkshire Puddings)

Welcome once again to Ina First Fridays! This month it's a main course. Now I know most of you have a grill and probably use it almost every night during the summer, but I don't, so this was the perfect recipe for me. I do love a melt-in-your-mouth filet and the shallot sauce finishes it off to a T.
To me, the perfect filet mignon has a crispy outside and a tender, juicy, rare or medium rare center.
Why rare? Because filet is very lean to begin with, which means very little fat to melt and lubricate as it cooks. So the longer you cook it (to medium or well done) that tiny amount of fat melts away and the meat will be dry. 

As a bonus, I made some Horseradish Yorkshire Puddings, which we always think of with roast beef, but they are amazing with any cut of beef. The only change I would make to this recipe is to add 2 tablespoons of the horseradish cream, because 1 tablespoon just didn't cut it.
Remember, they're like popovers, so they puff up when baking and sink a bit when out of the oven. These little puddings are NOT an Ina recipe, but a Donna Hay find. I think you'll like them with Ina's filet and you'll want to make them often when you're grilling steak.

Filet of Beef au Poivre
Copyright 2004, Barefoot in Paris

6 filet mignon, cut 1 1/4 inches thick 
Kosher salt 
2 tablespoons coarsely ground black pepper 
3 1/2 tablespoons unsalted butter, divided 
1 1/2 tablespoons olive oil 
3/4 cup chopped shallots (3 to 4 shallots) 
1 cup canned beef broth 
1/2 cup good Cognac or brandy

Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. 
Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. 
Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.


Horseradish Yorkshire Puddings
Donna Hay, Issue 69

2 eggs
2/3 cup milk
1 tablespoon horseradish cream (I think this should be 2 tablespoons)
1/2 cup all purpose flour
clarified butter or ghee 

Preheat oven to 425.
Place eggs, milk and horseradish cream in a bowl and whisk. Add the flour and whisk until smooth. Set aside for 30 minutes.

Divide the clarified butter between 6 half cup muffin tins. Place the tins on a tray, place in the oven about 5 minutes. Remove from oven and divide the batter between the tins. Bake for 20-25 minutes or until puffed and golden. Serves 2.


Ina Fridays participants:

Nancy from mypicadillo.com  
Veronica from mycatholickitchen.com
Ansh from spiceroots.com  


  1. all look delicious barbara but I really love these little puddings; delicious!!

  2. Love this so much, and those puddings are brilliant :D

    Choc Chip Uru

  3. A scrumptious meal! Beef, Yorkshire puddings and horseradish = a perfect combination!



  4. I'm not really a fan of fillet, but that looks lovely! And I think horseradish yorkies are a very good idea!

  5. I love anything with horseradish in it so your recipe goes right into my file. I do love yorkshire pudding and don't make it nearly enough. Lovely addition to your Ina club.

  6. Your beef looks great, and it's been ages since I've made yorkshire puddings. I'm a big fan of medium rare myself - it seems to bring out the best of the meat.

  7. Great idea the horseradish Yorkshires:)

  8. From beginning to end this meal is just what I am craving Barbara.

  9. The idea of the horseradish pudding is wonderful.

    I will definitely do that next time I make beef.

    Lovely photos!

  10. Your filet mignon looks perfectly cooked and tender. And o my..those Yorkshire puddings...just marvelous. A splendid meal!

  11. Drool... Ahhhh... We have half of a london broil at home and I'll be making the yorkshire puddings to take the sting off of leftovers.

  12. Ohhh...Barbara luce muy delicioso y bien hecho me encanta,hugs.

  13. The Yorkshire Puddings look great.
    Nice to meet up with you on Ina First Fridays. This is fun to explore new recipes. Love the steak.

    Wishes for tasty dishes,
    Tumbleweed Contessa

  14. Barbara, the meat is delicious looking but I must admit Donna Hay's Yorkshire puddings are more up my alley. (We have cut back on meat so other items appeal, these days.) I am linking this up to the Ina linky. If you need the info for the linky, let me know.

  15. The horseradish in the Yorkshire puddings sounds great! They're a perfect match for Ina's filet. Kurt would love this meal.

  16. A complete meal....the pudding is a brilliant touch. Yummm!

  17. Hi Barbara,

    This is one of my favourite meals, roast beef and yorkshire puddings.
    Have never put horseradish in, but as my husband loves it, may try this next time. Thanks for sharing that.

    Happy weekend

  18. how sophisticated! i've always wanted to try yorkshire puddings, but i probably won't until i go to england. someday. :)

  19. Great explanation of why to cook a filet rare. So many people don't realize why it ends up dry. Love the popovers with it. Popovers are one of my family's favorites for breakfast. Why not a savory one with dinner?

  20. This would be perfect for a dinner party! Totally restaurant-style food.

  21. Another great Ina recipe. I haven't tried this and will save it for the next time we splurge on some filets. The popovers are a perfect accompaniment.

  22. Love the shallots with the perfectly cooked beef and the pudding sounds great for mopping up.

    Mireya @myhealthyeatinghabits

  23. Hi Barbara, I am back from Rome and playing catch-up. I love both of these recipes---mouth-watering---and I would definitely increase the amount of horseradish in the popovers too!

  24. The meat looks perfectly cooked. I am falling in love with Ina's recipes all over again.

  25. Sorry I'm so late getting here. How awful that I missed this glorious beef all this time. Beautiful any time of the year, but looks just like the beef my English brother-in-law fixed years ago for my family on holidays. Happy Wednesday, Barbara! (P.S. I have a great, heavy cast iron grill--a camping item--that fits over two burners; I use it all winter. You might like it.)



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