Steak Au Poivre

Name: Steak Au Poivre
Total time: 2700 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 Tenderloin or chateaubriand steak; 1 tbsp Unsalted butter; 1 tsp Olive oil; 2 tbsp Cognac or brandy; 1 tbsp Green peppercorns in a brine; 1/2 cup Heavy cream; 1 Salt; 1 Freshly ground pepper

Assya @cook_3092384

Steak Au Poivre

Saved

Ingredients

45 mins

1 serving

1Tenderloin or chateaubriand steak
1 tbspUnsalted butter
1 tspOlive oil
2 tbspCognac or brandy
1 tbspGreen peppercorns in a brine
1/2 cupHeavy cream
1Salt
1Freshly ground pepper

Saved

Steps

45 mins

1

Remove the steak from the refrigerator 1 hour before starting
2

Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands
3

In a skillet on medium heat, melt the butter and oil.
4

As they begin bumbling, place the steak in the pan
5

Cook and turn each side and direction every minute until medium rare (135 F)
6

Remove the steak and tent with foil on a rack with a plate under
7

Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
8

Return to medium heat and add the cream and green peppercorns
9

Being to a boil and cook for 10-15 minutes, until the sauce is thick enough
10

Serve the sauce with the steak