Steak au Poivre

Steak au Poivre
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

1
Preheat the oven to 400 degrees F.
Equipment you will use
OvenOven
2
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 PepperSalt And Pepper
SeasoningSeasoning
MeatMeat
Equipment you will use
Paper TowelsPaper Towels
3
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 ThymeFresh Thyme
RosemaryRosemary
CrustCrust
MeatMeat
Cooking OilCooking Oil
Equipment you will use
Roasting PanRoasting Pan
OvenOven
4
Remove the tenderloin to a cutting board to rest for 10 minutes before carving.
Equipment you will use
Cutting BoardCutting Board
5
Pour off the excess fat from the pan and put it back on the stove over medium-high heat.
Equipment you will use
StoveStove
Frying PanFrying Pan
6
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
ShallotShallot
CognacCognac
Equipment you will use
Frying PanFrying Pan
7
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
PeppercornsPeppercorns
AlcoholAlcohol
MustardMustard
CognacCognac
CreamCream
SauceSauce
SaltSalt
Equipment you will use
Frying PanFrying Pan
8
To serve: pile the watercress on a serving platter, cut the tenderloin into 1/2-inch thick slices and arrange it on top of the greens.
Ingredients you will need
WatercressWatercress
GreensGreens
9
Drizzle the sauce over the beef and garnish with chopped parsley.
Ingredients you will need
ParsleyParsley
SauceSauce
BeefBeef
10
Serve the steak au poivre with pommes frites.
Ingredients you will need
French FriesFrench Fries
SteakSteak
DifficultyExpert
Ready In45 m.
Servings8
Health Score22
Magazine