While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering steak au poivre when dining out only to find that what I made at home with a delicious pan sauce was much better. Hope you enjoy it!
Ingredients
- whole black peppercorns: 1 Tbsp (to taste)
- (1 1/4-inch-thick) tenderloin steaks: 2 piece (6 ounce)
- butter: 2 Tbsp
- shallot: 1 Tbsp (minced)
- cognac: 2 Tbsp
- red wine: 2 Tbsp
- beef broth: 0.25 cup
- heavy whipping cream: 2 Tbsp
Metric Conversion
Stages of cooking
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Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
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Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
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Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
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Pour cream sauce over steaks.
