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Steak au Poivre
Hearty Meat Dishes
Prep time:
10 minutesCook time :
11 minutes“Grandma would make this dish for Grandpa on special occasions. He'd laugh and say, "Who needs a fancy restaurant when you've got Grandma?" ”
Ingredients
Serves 4
- 2 tablespoons whole black peppercorns
- 4 (4-ounce) filet mignon, 1-inch thick
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup shallots, finely chopped
- 1/3 cup beef stock
- 1/3 cup cognac
- 1 cup whipping cream
Directions
1
Place the peppercorns in a zip-top bag; roll over the bag with a heavy rolling pin to coarsely crush. Spread the crushed peppercorns evenly on a plate. Press one side of each steak into the crushed peppercorns to coat.
2
Heat a medium skillet over medium heat for 2 minutes. Add the butter and oil. Immediately add the steaks, pepper side down. Cook the steaks for about 3 minutes; turn over and cook 2 minutes more for medium rare. Transfer to a plate; keep warm.
3
Add the shallots to the pan and cook, stirring frequently, until tender, about 1 minute. Stir in the beef stock and cognac and cook until slightly reduced, about 2 minutes. Add the cream, whisking continually, until the sauce has thickened, 3–4 minutes. Serve the sauce over the steaks.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
For a good sear, preheat the skillet & allow the fat to start bubbling before adding the steak.
Stretch Your Dollar
Stretch Your Dollar
Use a less expensive steak such as sirloin or rib eye. For best results, use 1-inch thick steaks.
Variation
Variation
teak Diane is a slight variation of steak au poivre. Cook the steak as directed. Add the shallots to the skillet with 11/2 cups sliced mushrooms & sauté until tender. Omit the beef stock. Add 1 tsp. Dijon mustard, & 1 tbsp. Worcestershire sauce with the brandy in step 3. Add the cream & stir until thickened, 3–4 minutes.
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