how2heroes » Steak au Poivre

Entrees » Steak au Poivre

Beef tenderloin gets a quick sear in a dish that's almost too easy to be this good. Cracked black peppercorns are pressed into the meat which then cooks for only 2 minutes per side for medium-rare. A hefty helping of brandy, more peppercorns, heavy cream and butter are then heated in the steak's cooking juices for an aromatic sauce. One skillet, less than 15 minutes, and this delicious dish is done.

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Recipe serves 4 (one steak is demonstrated in the video)

Ingredients

four 7-oz tenderloin filets
kosher salt
crushed black peppercorns
1 tbsp olive oil
2 cups brandy (Chef Martin uses Cognac)
crushed black peppercorns
1 cup heavy cream
1½ sticks (¾ cup) softened butter

How-to

Pat dry beef fillets, season with salt and press crushed peppercorns in on all sides
Place skillet over medium high heat and add olive oil. When the oil starts to slightly smoke, add beef and sear on all sides. For a medium rare steak, cook 2 minutes per side or to internal temperature of 120º
Remove meat from skillet and set aside to rest for about 5 minutes
In the same skillet, add additional peppercorns, add brandy off-heat, return pan to the stove and reduce by half
Add heavy cream and reduce again
Take pan off heat and melt in butter
Place steak on serving plates and top with sauce