"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Steak Au Poivre Recipe

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This recipe for Steak Au Poivre, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zack Rajter
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tenderloin steaks (6 to 8 oz. each and no more than 1 1/2" thick)
Kosher salt
2 Tbsp. whole peppercorns
1 Tbsp. unsalted butter
1 tsp. olive oil
1/3 cup Cognac, plus 1 tsp.
1 cup heavy cream

Directions:
Directions:
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour before cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast-iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until the surface is coated.
3. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 mins.

 

 

 

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