Steak Au Poivre Recipe

Steak Au Poivre Recipe
By shewearsmanyhats.com

Beef steaks prepared in a skillet and made with fresh crushed black pepper and a creamy Cognac sauce.

Prep time: 00:10 minutes
Cook time: 00:20 minutes
Total time: 00:30 minutes

Yield: 2 Servings

Ingredients:
4 thick-cut beef tenderloins or NY Strip steaks, 6-8 ounces each, about 1 1/2-inches thick
coarse salt
2 tablespoons whole black peppercorns, crushed
1 tablespoon butter
1 teaspoon olive oil
1/3 cup Cognac


Instructions:

1. At least 30 minutes, up to an hour before cooking, remove steaks from the refrigerator. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks with a paper towel to remove any excess moisture. Generously coat all sides of the steaks with the freshly ground black pepper, pressing it into the steaks.
2. Heat a large heavy skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan. For medium rare, cook for approximately 4 minutes on each side. Adjust cook time according to desired doneness, using a meat thermometer to check for doneness. Transfer steaks to plate; cover loosely with foil.
3. Turn burner off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a long lighter or match; shake and swirl pan around until the flame burns out. Turn heat back on to medium. Whisk in the cream. Continue whisking and bring to a simmer; continue cooking, stirring/whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste.

For Full Instruction: shewearsmanyhats.com

Rated 4/5 based on 235 Reviews

Share this post