Steak au poivre is a classic French dish featuring a pan-seared steak coated in coarsely cracked peppercorns, typically served with a rich and creamy pan sauce.
INGREDIENTS
- 4 (6-ounce) Beef tenderloin steaks
- 2 teaspoons coarse kosher salt, divided
- 2 tablespoons peppercorn trio
- 2 teaspoons canola oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced (about 2 tablespoons)
- 3 tablespoons brined green peppercorns
- 1/4 cup cognac or brandy
- 1 cup salt-free beef stock
- 1 cup heavy cream
DIRECTIONS
- Place trio of peppercorns in a heavy-duty zipper locking bag and set on a cutting board. Using a meat mallet or heavy sauce pan, crack peppercorns so they are broken but still coarsely cracked.
- Season filets on both sides with 1 1/2-teaspoons salt. Coat the top sides with the cracked peppercorns, pushing the peppercorns into the steaks to adhere. Preheat oven to 325° F.
- Heat oil in a large stainless-steel skillet over medium-high heat. Place filets in the pan, pepper side up. Sear 2 to 3 minutes to develop a brown crust. Flip steaks, add butter to pan and sear 2 more minutes while spooning melted butter over steaks to baste.
- Remove filets from skillet, place on a sheet pan in oven for about 15 minutes or until 130° F internal temperature for medium rare. While filets bake, assemble pan sauce.
- Reduce heat to medium, add shallots and remaining 1/2-teaspoon salt; saute 1 minute. Stir in green peppercorns and brandy. Reduce brandy for about 1 minute or until all the alcohol has cooked off. Stir in beef stock and heavy cream, bring to a boil. Reduce heat to medium, rapidly simmer for 8 to 10 minutes or until the sauce has reduced by half. The sauce should be thick enough to coat the back of a spoon.
- Allow steaks to rest for 5 minutes before serving. Add any drippings from the sheet pan to the sauce, stir to incorporate. Serve each filet with about 1/4-cup of sauce.
