Servings: 4
Tenderloin steaks
4 (6 oz each, 1-inch thick)
to taste
Whole peppercorns 
2 tbsp
Unsalted butter 
1 tbsp
Olive oil 
1 tsp
1/3 cup
1 tsp
Heavy cream 
1 cup
Steak au Poivre
10 m
45 m
Ready in:
55 m
  1. Remove the meat from the fridge for 30 min before cooking. Season with salt. 
  2. Crush the peppercorns with the bottom of a cast-iron skillet. Spread onto a plate. Press the meat into the pepper to coat. 
  3. Melt butter and oil in a skillet over medium. When they begin to smoke, add the steaks. Cook for 4 minutes per side. Place the steaks on a plate. Tent with foil. Pour off the excess fat. 
  4. Remove the skillet from heat. Add Cognac (1/3 cup). With a match, ignite the cognac and shake the pan. Be careful! 
  5. Then, return to medium heat. Add cream. Bring to a boil. Whisk for 5 minutes, or until coats the back of a spoon. Add the remaining Cognac. Add salt to taste. Add the meat. Spoon the sauce over the steaks. Serve and enjoy your Steak au Poivre!