Chicago Steakhouse Peppercorn-Crusted Filet with Crab Au Poivre Recipe

Indulge in Chicago Steakhouse Peppercorn-Crusted Filet with Crab Au Poivre

Transport yourself to a legendary Chicago steakhouse with this intermediate-level recipe serving 4. Each decadent serving delivers 1000 calories, 80g total fat (26g saturated), 10g carbs (2g fiber, 2g sugar), 48g protein, 254mg cholesterol, and 927mg sodium. Ready in 50 minutes total (25 minutes active), it's perfect for impressing dinner guests.

Ingredients

Filets:

• Nonstick cooking spray
• 2 tablespoons whole black peppercorns, crushed
• 1 tablespoon whole green peppercorns, crushed
• 1 tablespoon whole pink peppercorns, crushed
• 7 tablespoons grapeseed oil, divided
• 1 tablespoon kosher salt
• 4 center-cut beef filets, each approximately 2 inches thick

Crab Au Poivre:

• 1 tablespoon whole black peppercorns, toasted
• 2 tablespoons unsalted butter
• 1 tablespoon grapeseed oil
• 1 shallot, minced
• 2 cloves garlic, thinly sliced
• Kosher salt
• 1/3 cup cognac
• 3/4 cup beef stock
• 2 teaspoons Calabrian chile paste
• 1 1/2 teaspoons Dijon mustard
• Picked leaves from 3 sprigs fresh thyme
• 1/2 cup heavy cream
• 8 ounces jumbo lump crabmeat
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped fresh parsley

Instructions

1. Preheat oven to 250F. Lightly spray a wire rack in a sheet pan with nonstick spray; set aside.
2. Gently heat black, green, and pink peppercorns with 5 tablespoons grapeseed oil in a saucepan over low heat, stirring until tiny bubbles form (6-7 minutes). Cool, then stir in kosher salt to form a fragrant paste that promises bold flavor.
3. Evenly coat filets with paste; place on rack. Reverse-sear in oven to 120F internal (25-35 minutes) for melt-in-your-mouth tenderness.
4. Heat remaining 2 tablespoons grapeseed oil in a heavy skillet over medium-high. Sear filets 2-3 minutes per side for a deep golden crust. Rest under loose foil 5 minutes.
5. For sauce, coarsely crush toasted black peppercorns. In a saut pan, melt butter with oil over medium; soften shallot and garlic with salt (5 minutes, no browning).
6. Deglaze with cognac, scraping bits until nearly evaporated (1-2 minutes). Add stock, chile paste, mustard, thyme, crushed peppercorns, and 1/4 teaspoon salt; simmer to reduce by half (3-5 minutes).
7. Stir in cream; simmer until thick and spoon-coating (3-4 minutes). Gently fold in crabmeat, chives, and parsley for luxurious seafood elegance.
8. Spoon velvety crab au poivre over filets and savor steakhouse perfection at home!