Steak au Poivre|Print | TastyCookery

Servings: 4

Tenderloin steaks

4 (6 oz each, 1-inch thick)

Salt

to taste

Whole peppercorns

2 tbsp

Unsalted butter

1 tbsp

Olive oil

1 tsp

Cognac

1/3 cup

Cognac

1 tsp

Heavy cream

1 cup

Steak au Poivre

Prep:

10 m

Cook:

45 m

Ready in:

55 m

Remove the meat from the fridge for 30 min before cooking. Season with salt.
Crush the peppercorns with the bottom of a cast-iron skillet. Spread onto a plate. Press the meat into the pepper to coat.
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.
Remove the skillet from heat. Add Cognac (1/3 cup). With a match, ignite the cognac and shake the pan. Be careful!
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!