Steak au Poivre

Steak au Poivre
1

Wrap peppercorns in a clean dishtowel, then crush, either by pressing firmly with the bottom of a heavy skillet or by tapping with a mallet.

2

Transfer pepper to a plate, then roll steaks in it so that they are evenly coated.

3

Season liberally both sides with salt.

4

Heat butter and oil in a large skillet over medium-high heat.

5

Add steaks and cook until well browned, about 4 minutes on each side for medium-rare.

6

Transfer steaks to a warm plate. Cover loosely with foil to keep warm.

7

Add cognac to the hot pan, then carefully ignite with a long-handled match. (Keep a lid handy so the flame can be extinguished). Allow the alcohol to burn off, about 1 minute, then add the stock.

8

Cook until reduced by half, about 4 minutes.

9

Add cream and cook, stirring occasionally until thick, 3-5 minutes.

10

Season with salt and pepper and pour over plated steaks.

Ingredients

 3 tbsp black peppercorns
 12 oz dolor sit amet
 46 oz tenderloin steaks
 salt
 1 tbsp vegetable oil
 1 tbsp butter
  cup cognac
 1 cup beef stock
 ½ cup heavy cream

Directions

1

Wrap peppercorns in a clean dishtowel, then crush, either by pressing firmly with the bottom of a heavy skillet or by tapping with a mallet.

2

Transfer pepper to a plate, then roll steaks in it so that they are evenly coated.

3

Season liberally both sides with salt.

4

Heat butter and oil in a large skillet over medium-high heat.

5

Add steaks and cook until well browned, about 4 minutes on each side for medium-rare.

6

Transfer steaks to a warm plate. Cover loosely with foil to keep warm.

7

Add cognac to the hot pan, then carefully ignite with a long-handled match. (Keep a lid handy so the flame can be extinguished). Allow the alcohol to burn off, about 1 minute, then add the stock.

8

Cook until reduced by half, about 4 minutes.

9

Add cream and cook, stirring occasionally until thick, 3-5 minutes.

10

Season with salt and pepper and pour over plated steaks.

Steak au Poivre

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