Steak au Poivre

Name: Steak au Poivre
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters Cognac, plus 1 teaspoon; 237 milliliters heavy cream; 4 servings Kosher salt; 1 teaspoon olive oil; 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick; 1 Tbsp unsalted butter; 2 Tbsps whole peppercorns

Steak au Poivre is a gluten free and primal recipe with 4 servings. One serving contains 638 calories, 52g of protein, and 39g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have cognac, heavy cream, kosher salt, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 53 minutes. It works well as a main course.

Instructions

Watch how to make this recipe.

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.

Ingredients you will need

Steak

Sprinkle all sides with salt.

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Salt

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan.

Ingredients you will need

Peppercorns

Equipment you will use

Mortar And Pestle

Pie Form

Frying Pan

Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

Ingredients you will need

Peppercorns

Pepper

Spread

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside.

Ingredients you will need

Olive Oil

Butter

Steak

Cooking Oil

Equipment you will use

Frying Pan

Aluminum Foil

Pour off the excess fat but do not wipe or scrape the pan clean.

Equipment you will use

Frying Pan

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.

Ingredients you will need

Alcohol

Cognac

Cream

Shake

Equipment you will use

Whisk

Frying Pan

Add the teaspoon of Cognac and season, to taste, with salt.

Ingredients you will need

Cognac

Salt

Add the steaks back to the pan, spoon the sauce over, and serve.

Ingredients you will need

Steak

Sauce

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

79milliliters

Cognac, plus 1 teaspoon 237milliliters

heavy cream 4servings

Kosher salt 1teaspoon

olive oil 4

tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick 1Tbsp

unsalted butter 2Tbsps

whole peppercorns

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Goldschmidt Vineyard Alexander Valley Chelsea Merlot. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.