Steak au Poivre

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I have seen this made with cream sauces and mushrooms but, sometimes simple is better. This is a traditional recipe and makes an intimate serving for two.


  • 2 beef tenderloin steaks (about 2” in diameter)
  • Freshly cracked peppercorns roughly ground (combination of black and red peppercorns)
  • Sea salt or kosher salt
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • ⅓ cup red wine (merlot or burgundy)
  • ⅓ cup beef or veal stock
  • ¼ cup cognac


  • Saute pan
  • Paper towels


  1. Blot meat with paper towels to remove any extra moisture (this helps with browning).
  2. Press the cracked peppercorns into the meat on both sides and season lightly with the salt.
  3. In sauté pan, heat the butter and olive oil over high heat.
  4. Sear the steaks for about 5 minutes on each side or until desired doneness.
  5. Remove the meat from the pan and set aside, keeping warm.
  6. Add the red wine and stock with the pan juices. Scrape the little bits stuck to the pan up with a wooden spoon. Bring to a boil and let sauce reduce slightly.
  7. Carefully add the cognac, as it will flame up. Allow the flame to burn off and cook for a few moments.
  8. Place meat on plates and dress with sauce. Serve.
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