Steak Au Poivre
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Peppercorns (whole)1 tbsp
Unsalted Butter1 tsp
Olive Oil1 cup
Cognac (plus 1 teaspoon)1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking
3
Sprinkle all sides with salt
4
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan
5
Spread the peppercorns evenly onto a plate
6
Press the fillets, on both sides, into the pepper until it coats the surface
7
Set aside
8
In a medium skillet over medium heat, melt the butter and olive oil
9
As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan
10
For medium-rare, cook for 4 minutes on each side
11
Once done, remove the steaks to a plate, tent with foil and set aside
12
Pour off the excess fat but do not wipe or scrape the pan clean
13
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick
14
Gently shake pan until the flames die
15
Return the pan to medium heat and add the cream
16
Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes
17
Add the teaspoon of Cognac and season, to taste, with salt
18
Add the steaks back to the pan, spoon the sauce over, and serve