Ingredients
-
4 Tenderloin Steaks
-
2 tablespoons Peppercorn
-
to taste Salt
-
to taste Pepper
-
1 teaspoon Vegetable Oil
-
4 Garlic Clovesminced
-
2 tablespoons Unsalted Butter
-
2 tablespoons Shallotsminced
-
2 tablespoons Cognac
-
1/2 cup Beef Stock
-
for garnish Fresh Parsleychopped
Directions
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. |
