Steak au Poivre
Submitted by John on 27 June 2007 - 5:36pm.
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
- Blot meat with paper towels to remove any extra moisture (this helps with browning).
- Press the cracked peppercorns into the meat on both sides and season lightly with the salt.
- In sauté pan, heat the butter and olive oil over high heat.
- Sear the steaks for about 5 minutes on each side or until desired doneness.
- Remove the meat from the pan and set aside, keeping warm.
- 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.
- Carefully add the cognac, as it will flame up. Allow the flame to burn off and cook for a few moments.
- Place meat on plates and dress with sauce. Serve.