Steak au Poivre

Name: Steak au Poivre
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms beef tenderloin; 118 milliliters Cognac or brandy; 118 milliliters demi-glace or dark stock; 1 Tbsp Dijon mustard; 59 milliliters chopped fresh flat-leaf parsley; 2 Tbsps jarred green peppercorns, drained; 59 milliliters heavy cream; 8 servings Kosher salt and coarsely ground black pepper; 1 handful fresh rosemary sprigs; 2 shallots, finely chopped; 1 handful fresh thyme sprigs; 1 bunch watercress, stems trimmed; 2 Tbsps vegetable oil

Steak au Poivre might be a good recipe to expand your main course collection. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 46g of protein, 57g of fat, and a total of 761 calories. valentin day will be even more special with this recipe. If you have flat-leaf parsley, cognac, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Pat the tenderloin dry with paper towels and sprinkle all sides with a generous amount of salt and pepper you should see the seasoning on the meat.

Ingredients you will need

Salt And Pepper

Seasoning

Meat

Equipment you will use

Paper Towels

Place a large skillet or roasting pan over medium-high flame, drizzle with the oil, and just when it begins to smoke lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat is well-seared, about 7 minutes total. Toss the fresh thyme and rosemary on top of the tenderloin and transfer the whole thing to the oven; roast for 20 to 25 minutes for medium-rare.

Ingredients you will need

Fresh Thyme

Rosemary

Crust

Meat

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Remove the tenderloin to a cutting board to rest for 10 minutes before carving.

Equipment you will use

Cutting Board

Pour off the excess fat from the pan and put it back on the stove over medium-high heat.

Equipment you will use

Stove

Frying Pan

Add the shallots to the pan drippings, saute, stirring with a spoon to scrape up the flavors in the bottom. Take the pan off the heat and pour in the cognac (premeasure - never pour directly from the bottle!)

Ingredients you will need

Shallot

Cognac

Equipment you will use

Frying Pan

Put the pan back on the heat and tilt it slightly over the burner to ignite the alcohol, or light with a kitchen lighter. The cognac will flame for a few seconds then go out as the alcohol burns off. Stir in the demi-glace and cream, simmer for about 1 minute to thicken the sauce so it coats a spoon. Finish the sauce by stirring in the mustard and peppercorns until incorporated. Taste and season with salt, if necessary.

Ingredients you will need

Peppercorns