Chicago Steakhouse Peppercorn-Crusted Filet with Crab Au Poivre

foodnetwork.com

Deb

subheading: Filets:

Nonstick cooking spray

2 tablespoons whole black peppercorns, cracked

1 tablespoon whole green peppercorns, cracked

1 tablespoon whole pink peppercorns, cracked

7 tablespoons grapeseed oil, divided

1 tablespoon kosher salt

4 center-cut beef filets, each about 2 inches thick

subheading: 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

⅓ cup cognac

¾ cup beef stock

2 teaspoons Calabrian chile paste

1 ½ teaspoons Dijon mustard

Picked leaves of 3 sprigs fresh thyme

½ cup heavy cream

8 ounces jumbo lump crabmeat

1 tablespoon finely chopped chives

1 tablespoon finely chopped fresh parsley

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