Steak Au PoivreFrom sas 6 years ago
- 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 Cooksas Farmington, CT
The Rating4 people
different but very tasty Im sure high5 thanks bunchesmomo_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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