Description

Indulge in the rich, peppery flavors of this classic Steak au Poivre recipe. Tender, juicy steak is seared to perfection and coated in a creamy sauce made with cognac and fresh cracked peppercorns for an impressive yet easy dinner.

Ingredients

– 4 (8-ounce) beef tenderloin steaks, about 1-inch thick

– 2 tablespoons coarsely cracked black peppercorns

– 2 tablespoons olive oil

– 2 tablespoons unsalted butter

– 1/2 cup cognac or brandy

– 1 cup heavy cream

– 1 teaspoon Dijon mustard

– Salt and freshly ground black pepper to taste

– Chopped fresh parsley for garnish

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Instructions

1. Pat the steaks dry and season all over with the cracked peppercorns, pressing them in to adhere.

2. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side, or until a nice crust forms.

3. Transfer the steaks to a plate and tent with foil to keep warm.

4. Add the butter to the skillet and let it melt. Pour in the cognac, scraping up any browned bits from the bottom of the pan.

5. Whisk in the heavy cream and Dijon mustard. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.

6. Return the steaks and any juices to the skillet and turn to coat in the sauce. Cook for an additional 1-2 minutes, or until the steaks are cooked to your desired doneness.

7. Season the sauce with salt and pepper to taste.

8. Slice the steaks and serve immediately, spooning the peppery sauce over the top. Garnish with chopped parsley.

Notes

For best results, use high-quality beef tenderloin steaks and freshly cracked black peppercorns. The cognac can be substituted with brandy or beef broth if desired. Serve with roasted potatoes or a green salad for a complete meal.

Prep Time: 15
Cook Time: 15
Category: Main Dishes
Method: Stovetop
Cuisine: French