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Steak au Poivre Recipe

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This recipe for Steak au Poivre is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 filet mignon
1 Tbsp salt
2 Tbsp whole black peppercorns
1 Tbsp vegetable oil
1/3 cup finely chopped shallots
1/2 stick butter, cut into 4 pieces
1/2 cup Cognac
3/4 cup heavy cream

Directions:
Directions:
Preheat oven to 200°F.

Season both sides with kosher salt.

Coarsely crush peppercorns in a sealed plastic bag with a meat pounder, then press pepper evenly onto both sides of steaks.

Heat a large skillet over moderately medium-high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare. Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.

Pour off fat from skillet, then add shallots and half of butter to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add Cognac and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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