Name: Steak au Poivre
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Whole black peppercorns, or more to taste - 1 tablespoon; (1 1/4-inch-thick) tenderloin steaks - 2 (6 ounce); Butter - 2 tablespoons; Minced shallot - 1 tablespoon; Cognac - 2 tablespoons; Red wine - 2 tablespoons; Beef broth - ¼ cup; Heavy whipping cream - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Steak au Poivre

1. Whole black peppercorns, or more to taste - 1 tablespoon

2. (1 1/4-inch-thick) tenderloin steaks - 2 (6 ounce)

3. Butter - 2 tablespoons

4. Minced shallot - 1 tablespoon

5. Cognac - 2 tablespoons

6. Red wine - 2 tablespoons

7. Beef broth - ¼ cup

8. Heavy whipping cream - 2 tablespoons

How to cook deliciously - Steak au Poivre

1. Stage

Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.

2. Stage

Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.

3. Stage

Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.

4. Stage

Pour cream sauce over steaks.