Steak au Poivre is a dish that we've appreciated for some, numerous years on uncommon events. Randy started setting it up for our extraordinary Valentine's Day supper every year back when our kids were youthful and not all that inspired by steak. Presently they appreciate it the same amount of as we do. What's more, no big surprise—it's delectable! In case you're a fanatic of hamburger, this is a liberal method to appreciate it, without a doubt. Made with new squashed dark pepper and a cream sauce, with a touch of Cognac, Steak au Poivre isn't to be missed.
We initially learned of Steak au Poivre through Alton Brown's Good Eats years prior. The first occasion when we arranged this dish, the smell was so alluring, before the steak completed the process of cooking we were at that point arranging whenever we were going to make it. From that point forward Randy has aced the arrangements, and kid, do I feel ruined. Initially Steak au Poivre was a something we appreciated couple of times each year on unique events, yet since our youngsters have flown the coop, it frequently shows up.
Steak au Poivre is brilliant presented with a straightforward side plate of mixed greens and Garlic Lemon Green Beans, or Roasted Asparagus. The peppery cream sauce over asparagus is crazy! Or on the other hand cooked potatoes? Goodness my!
As I stated, Randy has aced the Steak au Poivre (whoopee me!) and with a couple of straightforward tips, you'll be acing Steak au Poivre in the blink of an eye as well.
- 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 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup Cognac
- 1 cup heavy cream
- 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.
- 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.
- 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.
- Turn off the heat; add steaks back to the pan. Flip to coat all sides with sauce. Serve immediately.
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