Steak Au Poivre
From sas 14 years agoIngredients
- 4 beef tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick shopping list
- kosher salt shopping list
- 2 tablespoons whole peppercorns shopping list
- 1 tablespoon unsalted butter shopping list
- 1 teaspoon olive oil shopping list
- 1/3 cup cognac, plus 1 teaspoon shopping list
- 1 cup heavy cream shopping list
How to make it
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a cast iron skillet over medium heat, melt the butter and olive oil.
- As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.
- For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
- Be very careful when igniting......Stand back.
- I love to serve this with finely sliced onion rings dipped in tempura. and fried to perfection.
The Rating
Reviewed by 4 people-
different but very tasty Im sure high5 thanks bunches
momo_55grandma in Mountianview loved it -
What do you do with the cream? Add after you ignite the Cognac - do you reduce it?
valinkenmore in Malott loved it -
Great recipe :)
donman in Hammond loved it
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