Steak Au Poivre
An impressive French dish of cracked black pepper encrusted beef tenderloin steaks served with an elegant Cognac cream sauce.
4 (6 to 8-ounce) tenderloin steaks
2 tablespoons whole peppercorns, coarsely crushed
1 tablespoon butter
1/3 cup Cognac, plus 1 teaspoon - divided use
1 cup heavy cream
- Allow steaks to sit at room temperature for 30 minutes prior to preparation.
- Salt both sides of steaks.
- Press the crushed peppercorns evenly on both sides if steaks. Set aside.
- Melt butter in a heavy skillet over medium heat until it begins to brown, carefully place steaks in pan. Cook to desired doneness, about 4 minutes on each side for medium-rare. Pour off the excess, leaving the browned bits in pan.
- Without the heat source on, 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 stir in the cream. Bring to a boil and cook, stirring constantly, until the sauce has thickened enough to coat the back of the spoon, about 5 to 6 minutes. Stir in the teaspoon of Cognac. Season to taste with salt.
- Return the steaks back to the pan, spoon the sauce over and serve.
Makes 4 servings.