Description
Savor the rich, peppery decadence of classic French Steak au Poivre, a quick and easy weeknight meal that’s sure to impress.
Ingredients
– 4 (6-ounce) beef tenderloin fillets
– 2 tablespoons coarsely cracked black peppercorns
– 2 tablespoons unsalted butter
– 2 tablespoons cognac
– 1 cup beef broth
– 2 tablespoons heavy cream
– Salt to taste
Instructions
1. Pat the steaks dry and generously coat them in the cracked black peppercorns, pressing to adhere.
2. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare doneness. Transfer the steaks to a plate and tent with foil to keep warm.
3. Carefully add the cognac to the hot skillet and let it simmer for 1 minute, scraping up any browned bits.
4. Slowly whisk in the beef broth and heavy cream. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
5. Return the steaks and any accumulated juices to the skillet, turning to coat in the sauce. Cook for 1-2 minutes to heat through.
6. Season with salt to taste. Serve the Steak au Poivre immediately.
Notes
For a richer sauce, you can substitute brandy for the cognac. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Beef, Fish & Seafood Mains
- Method: Stovetop
- Cuisine: French