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Steak Au Poivre Recipe

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This recipe for Steak Au Poivre, by , is from This Is Why We're Fat?!?, 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!

Contributor:  
Contributor:  
Beth Adams

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon Mixed Cracked Peppercorns
¼ teaspoon Salt
⅛ teaspoon Black Pepper
1 pound Filet Mignon, cut into four 4-ounce steaks
2 tablespoons Butter
1 tablespoon Vegetable Oil
1 tablespoon Dijon Mustard
2 tablespoons Cognac or Brandy
2 tablespoons Heavy Cream

Directions:
Directions:
Layer one ziplock bag inside another, pour in the peppercorns, and pound with a meat tenderizer or rolling pin until coarsely crushed.
Combine the salt, pepper, and filet mignon in a bowl and toss until the steaks are fully seasoned on all sides. In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, add the steaks and sauté for 1½ minutes per side for perfect medium-rare.
Transfer the steaks to a serving platter, and then add the crushed peppercorns, mustard, cognac or brandy, and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up the bits stuck to the pan. Pour the sauce over the steaks and serve immediately.

Personal Notes:
Personal Notes:
Note: I always find that it takes longer to get meat to temperature than what the recipe says when sautéing . Use a meat thermometer to gauge time on your stove.

 

 

 

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