SERVES 4
Ingredients
- 4 (6 oz / 170g) center-cut filets mignons, 1.5 inches thick, trimmed of all visible fat
- Sea salt and pepper
- 1 tbsp black peppercorns, crushed
- 1 tbsp coconut oil
- 1 shallot, minced
- 1 tsp minced fresh thyme
- 5 tbsp brandy, divided
- 1.5 cups Chicken Broth or Stock
- 0.25 cup coconut milk
- 2 tsp tapioca or arrowroot starch
Preparation
- Adjust oven rack to middle position, place a rimmed baking sheet on oven rack, and preheat oven to 450° F. Pat steaks dry with paper towels and season with sea salt. Rub crushed peppercorns over one side of each steak, pressing gently to adhere.
- Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Lay steaks in skillet, peppered side up. Press firmly on steaks with the bottom of a cake pan and cook until well browned on the bottom, about 3 minutes. Flip steaks; reduce heat to medium, and cook, pressing firmly with the cake pan, until browned on the second side, about 3 minutes. Transfer steaks to the hot sheet, peppered side up, and roast until steaks register 120° F to 125° F (for medium-rare), 4 to 6 minutes. Transfer steaks to a carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- Add shallot, thyme, and 0.25 tsp sea salt to the fat left in the skillet and cook over medium heat until softened, about 2 minutes. Remove from heat and stir in 4 tbsp brandy, scraping up any browned bits. Stir in broth and simmer over medium heat until the sauce has reduced to 0.75 cup, 5 to 7 minutes. Whisk coconut milk and tapioca or arrowroot starch together in a bowl, then whisk into the sauce and continue to simmer until slightly thickened, about 1 minute. Remove from heat, stir in the remaining 1 tbsp brandy, and season with sea salt and pepper to taste. Spoon sauce over filets and serve.
