Name: Steak au Poivre
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 tablespoon whole black peppercorns, or more to taste; 2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks; 2 tablespoons butter; 1 tablespoon minced shallot; 2 tablespoons cognac; 2 tablespoons red wine; 0.25 cup beef broth; 2 tablespoons heavy whipping cream

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Steak au Poivre

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Ingredients

Warning0 allergens identified

Steak au Poivre

1 tablespoon whole black peppercorns, or more to taste

2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks

2 tablespoons butter

1 tablespoon minced shallot

2 tablespoons cognac

2 tablespoons red wine

0.25 cup beef broth

2 tablespoons heavy whipping cream

Instructions

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Instructions

Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.

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.

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.

Pour cream sauce over steaks.

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Tips & Tricks (5)

Peppercorn Crushing Technique 🌶️
Use a mortar and pestle or the bottom of a heavy skillet to coarsely crush whole peppercorns, releasing maximum flavor and creating the perfect crust for the steak.
Cognac Flame Magic 🔥
When adding cognac to the pan, carefully tilt the pan slightly to ignite and burn off the alcohol, creating a rich, caramelized flavor profile in the sauce.
Butter Basting Brilliance 🧈
Tilt the pan and continuously spoon the butter and pan juices over the steak while cooking to create a luxurious, golden-brown exterior and enhance overall flavor.
Shallot Sweating Secret 🧅
Sauté the minced shallots gently in butter until translucent but not browned to ensure a sweet, delicate flavor base for the cream sauce.
Cream Sauce Consistency Trick 🥄
Reduce the beef broth and wine by half before adding cream to concentrate flavors and ensure a perfectly thickened, silky sauce.