Peppered Filets Mignons with Sherry and Raisins

         

                    Serve with mashed potatoes or rice to soak up the delicious sauce.

Makes 6 servings

• 30 ml whole black peppercorns
• 30 ml whole white peppercorns
• 6 filet mignon steaks, about 180 gr each, trimmed of excess fat
• Salt
• 30 ml canola or sunflower oil
• 250 ml dry sherry
• 250 ml beef stock
• 125 ml seedless golden or brown raisins
• 45 ml unsalted butter, cut into small pieces

1. To crack the peppercorns, put them in a resealable heavy plastic food-storage bag ; place the bag on a flat surface and, with the bottom of a heavy saucepan or skillet, tap them lightly to crack them into large pieces.
2. Put the cracked peppercorns on a plate ; one by one, sprinkle both sides of each filet evenly with salt to taste, and then press each side into the peppercorns to coat it.
3. Over high heat, heat a heavy skillet or sauté pan large enough to hold the steaks comfortably (cook the steaks in batches if your pan is not big enough) ; add the oil and as soon as you see the slightest wisps of smoke carefully add the steaks.
4. Cook the steaks undisturbed for 4 minutes, then carefully turn them over and cook 4 minutes more for medium-rare ; for well-done steaks reduce the heat to medium-low heat and cook a few more minutes on both sides.
5. Transfer the steaks to a heated platter and cover with aluminium foil to keep them warm while you make the sauce.
6. Pour off the excess fat from the skillet and return it to high heat ; add the sherry, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil until it reduces to about half its original volume, 4 to 5 minutes.
7. add the stock and raisins and continue boiling until the liquid reduces by half again, 4 to 5 minutes more ; a piece at a time, whisk in the butter to form a thick, glossy sauce.
8. Adjust the seasoning to taste with a little salt.
9. Transfer the steaks to individuel serving plates ; stir the juices that have collected on the platter into the sauce and spoon over and around the steaks.
10. Serve.

BON APPÉTIT