Recipes

STEAK AU POIVRE
Submitted by Magazine on Jun 11, 2021

Delicious - it isn't difficult - we made it using a pork tenderloin.

Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. Wikipedia

Servings:
1

Complexity:   
Easy

Total Time:

Ingredients:
1 tablespoon mixed cracked peppercorns
¼ teaspoon salt
1/8 teaspoon pepper
1 pound filet mignon, cut into four 4-ounce steaks
2 tablespoons butter
1 tablespoon tasteless vegetable oil
1 tablespoon Dijon mustard
2 tablespoons cognac or brandy
2 tablespoons heavy cream

Directions:
Layer one ziplock bag inside another, pour in the peppercorns, and pound with a meat tenderizer or rolling pin until coarsely crushed.
Combine the salt, pepper, and filet mignon in a bowl and toss until the steaks are fully seasoned on all sides. In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, add the steaks and sauté for 1 ½ minutes per side for perfect medium-rare.
Transfer the steaks to a serving platter, and then add the crushed peppercorns, mustard, cognac or brandy, and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up the bits stuck to the pan. Pour the sauce over the steaks and serve immediately.

Cook's Notes:
Made this with pork tenderloin and it was wonderful!