Prep 10 mins
Cook 15 mins
There was a restaurant that I used to frequent when I lived in Tampa, Florida. They made the best steak au poivre I had ever tasted. It was cooked at the table and flambéed. I was always so impressed with the show and watched closely as my dinner was prepared. The first few times I made this I almost caught the kitchen on fire. After practicing however, my confidence and finesse flourished and now I keep a fire extinguisher in the kitchen, just in case. This dish tastes fine without the flame so if you're uncomfortable around fire don't worry about the presentation. It makes for a nice romantic dinner. I hope you enjoy!
- 2 beef tenderloin steaks
- 1.23 ml salt (to taste)
- 14.79 ml cracked black pepper
- 59.16 ml butter, divided
- 2 shallots, minced
- 59.14 ml beef stock
- 59.14 ml brandy
- 59.14 ml heavy cream
- Heat 2 tablespoons of butter in a skillet.
- Rub cracked black pepper on steaks and season with salt.
- Sear steaks on both sides on medium high heat.
- Reduce heat and cook steak until desired doneness. I like mine medium rare.
- Remove to plate and keep warm.
- Add remaining butter to skillet and shallots and saute 1-2 minutes.
- Add beef stock and cook for about 2-3 minutes making sure to scrape the pan of all the juices and bits from steaks.
- Add brandy and light fire or just add brandy and cook a 2-3 minutes.
- Stir in cream and let sauce thicken.
- Pour over steaks and serve with a nice risotto or roasted potatoes.