Steak au Poivre

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering steak au poivre when dining out only to find that what I made at home with a delicious pan sauce was much better. Hope you enjoy it!


Recipes · Meat and Poultry · Beef · Steaks


Prep Time: 10 mins
Cook Time: 19 mins
Servings: 2
Total Time: 29 mins

Ingredients

Ingredients List

  • 1 tablespoon whole black peppercorns, or more to taste

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

  • 2 tablespoons butter

  • 1 tablespoon minced shallot

  • 2 tablespoons cognac

  • 2 tablespoons red wine

  • ΒΌ cup beef broth

  • 2 tablespoons heavy whipping cream


Directions

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

  2. 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. 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. Pour cream sauce over steaks.


Nutrition Facts (per serving)

Nutrition Facts
561 Calories
31g Fat
3g Carbs
50g Protein


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