CTV Recipes
Search Recipes
Steak au poivre
Ingredients
- 2 tablespoons (20 g) peppercorns (mortar and pestle)
- 4 beef tenderloin steaks 4-6 ounces each
- 7 tablespoons (100 ml) Cognac
- 1/3 cup (80 ml) cream
- 1/2 cup (100 g) unsalted butter
- 1 shallot, diced
Directions
1. Using a mortar and pestle, crush peppercorns. If you don’t have a mortar and pestle, use the bottom of a heavy cast iron pan to crush peppercorns on top of a wooden cutting board.
2. Season steaks with pepper on both sides.
3. Heat cast iron skill over medium-high heat. Add oil, add steaks, and sear for approx. 3 min. on each side for (medium rare) then remove from pan rest on a cooling rack set over a baking sheet.
4. Meanwhile, deglaze the pan with Cognac, protect/avert your face as it could cause a flare up/flame. Add shallots.
5. Add cream and butter to pan and let cook, swirling pan every minute until sauce has thickened.
6. Serve rested steaks with sauce spooned over.
