Steak au Poivre
Seared peppercorn-crusted steak with a creamy pan sauce.

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Steak au Poivre

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Ingredients

Adjust Servings:
4 Tenderloin Steaks
2 tablespoons Peppercorn
to taste Salt
to taste Pepper
1 teaspoon Vegetable Oil
4 Garlic Cloves minced
2 tablespoons Unsalted Butter
2 tablespoons Shallots minced
2 tablespoons Cognac
1/2 cup Beef Stock
for garnish Fresh Parsley chopped
Cuisine:

This Steak au Poivre is a simple but impressive dish that is perfect for entertaining or as a quick weeknight meal.

  • 25 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Season the steaks well with salt and pepper then press each side of each steak into the cracked peppercorns, encrusting the steaks as lightly or heavily, as you prefer.

2
Done

Add the oil and 1 tablespoon unsalted butter to a large frying pan over high heat, when the pan is quite hot but not smoking, add the peppered steaks. Cook for about 1 1/2 to 2 minutes, until the undersides are well seared. Transfer to cutting board and let rest at least 5 minutes before slicing.

3
Done

Pour off any fat from skillet. Add 1 tablespoon butter, shallot, garlic and any peppercorns left over from seasoning and sauté on medium until shallot is tender, about 2 minutes.

Deglaze with the cognac and cook until it is almost gone. Then add the stock. Bring the liquid back to a boil and cook, stirring occasionally, until the sauce thickens, 2 to 5 minutes.

4
Done

Arrange steaks on plates and pour the poivre sauce over the steaks, serve immediately.

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