Steak au Poivre

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Description

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Ingredients

  • 1 tablespoon whole black peppercorns, or more to taste
  • 2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
  • 2 tablespoons butter
  • 1 tablespoon minced shallot
  • 2 tablespoons cognac
  • 2 tablespoons red wine
  • ΒΌ cup beef broth
  • 2 tablespoons heavy whipping cream

Instructions

  1. Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
  2. Heat butter in a heavy skillet over medium-high heat. Add steaks; cook
  3. turning with tongs
  4. until browned
  5. about 2 minutes per side. Reduce heat to medium and cook steaks
  6. turning often
  7. until they begin to firm up and are hot and slightly pink in the center
  8. about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
  9. Stir shallot into the skillet. Pour in cognac and red wine; simmer
  10. stirring constantly
  11. until reduced
  12. about 2 minutes. Pour in beef broth and simmer
  13. scraping browned bits off the bottom of the skillet
  14. until sauce is smooth
  15. about 2 minutes. Stir in cream; cook until heated through
  16. 1 to 2 minutes.
  17. Pour cream sauce over steaks.

Prep Time: 10 mins

Cook Time: 19 mins

Total Time: 29 mins

Servings: 2

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