Description
Classic Steak Au Poivre features tender beef tenderloin steaks coated with a crust of crushed black peppercorns, served with a rich and creamy brandy-pepper sauce. This elegant dish brings restaurant-quality flavors to your table, perfect for a special dinner or a refined weeknight meal.
Ingredients
Scale
- 4 beef tenderloin steaks (about 1 1/2 inches thick)
- 2 tablespoons whole black peppercorns, coarsely crushed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup brandy or cognac
- 1 cup heavy cream
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steaks:
- Pat the steaks dry with paper towels and season both sides with salt.
- Press the crushed peppercorns into both sides of the steaks, ensuring an even coating.
- Sear the Steaks:
- In a large skillet, heat the olive oil and butter over medium-high heat.
- When the butter starts to foam, add the steaks and cook for 3-4 minutes on each side for medium-rare, or longer for your desired doneness.
- Remove the steaks from the skillet and set aside, tented with foil to keep warm.
- Make the Sauce:
- Carefully add the brandy or cognac to the skillet. (Be cautious, as it may ignite.)
- Stir and scrape up the browned bits from the bottom of the pan.
- Let the alcohol cook off for about 1 minute, then add the heavy cream.
- Reduce the heat to medium and simmer the sauce until it thickens, about 5 minutes.
- Serve:
- Return the steaks to the skillet, spooning the sauce over them to coat.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Steak au poivre pairs wonderfully with roasted potatoes, steamed vegetables, or a simple green salad.
- For an extra touch of elegance, serve with a glass of red wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes