Steak Au Poivre Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tenderloins (6-8 ounces, no more than 1 1/2 inches thick)
kosher salt
2 Tablespoons coarsely ground black pepper
1 Tablespoon butter
1 teaspoon olive oil
1/3 cup Cognac
1 cup heavy cream
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Directions: |
Directions:Remove the steaks from the refrigerator at least 30 minutes and up to 1 hour before cooking.
Sprinkle all sides of the steaks with salt
Put the coarsely ground black pepper onto a plate.
Press the steaks on both sides into the pepper until it coats the surface.
Set aside.
In a medium skillet over medium heat, melt butter with olive oil. As soon as they are hot and melted, place steaks in pan.
Medium rare - cook 4 minutes on each side. Remove steaks to a plate, cover with foil and set aside. Pour off excess fat (if any) but do not wipe the pan clean.
Off heat, add the cognac and carefully ignite the alcohol with a long match. Gently shake pan until flames die. Return pan to medium heat and add cream. Bring mixture to boil and whisk until sauce thickens enough to coat the back of a spoon. (about 5-6 minutes). Season to taste with salt. Add steaks back to pan and spoon sauce over them. Serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
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