Steak Au Poivre Recipe

4 thick-cut beef tenderloins or NY Strip steaks, 6-8 ounces each, about 1 1/2-inches thick
coarse salt
2 tablespoons whole black peppercorns, crushed

  1. At least 30 minutes, up to an hour before cooking, remove steaks from the refrigerator. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks with a paper towel to remove any excess moisture. Generously coat all sides of the steaks with the freshly ground black pepper, pressing it into the steaks.
  2. Heat a large heavy skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan. For medium rare, cook for approximately 4 minutes on each side. Adjust cook time according to desired doneness, using a meat thermometer to check for doneness. Transfer steaks to plate; cover loosely with foil.
  3. Turn burner off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a long lighter or match; shake and swirl pan around until the flame burns out. Turn heat back on to medium. Whisk in the cream. Continue whisking and bring to a simmer; continue cooking, stirring/whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste.
  4. etc
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