Eric in LB's Steak Au Poivre
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
4 steaks
- Serves:
- 4
ingredients
- 3 tablespoons peppercorns, cracked
- 24 ounces filet of beef (1 1/2 inch thick)
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1⁄3 cup cognac
- 1 cup beef stock
- 1⁄2 cup heavy cream
directions
- To crack peppercorns, wrap them in a clean dish cloth and crush them by firmly pressing on peppercorns with the bottom of a heavy skillet or by tapping gently tapping with a mallet. Peppercorns should be cracked to release their flavor, not ground. Avoid food mill processing. This really makes a difference!
- Press cracked peppercorns generously on both sides of the beef filets, covering evenly. Season liberally on both sides of the filets with kosher salt.
- Heat butter and oil in a large heavy skillet (cast-iron or Le Creuset type) over medium-high heat.
- Add filets and cook until well browned, approximately 4 minutes on each side for medium rare preparation.
- Transfer steads to four warmed plates and cover loosely with foil to retain heat while preparing the sauce.
- Add Cognac to the hot skillet, then carefully ignite. Make sure to keep a tight-fitting lid handy so the flames can be readily extinguished if needed. Allow alcohol to burn off for about 1 minute, then add the stock.
- Cook until the sauce is reduce by half, approximately 5 minutes.
- Add cream and continue to cook, stirring occasionally until thick, about another 4-6 minutes.
- Season with salt and pour the sauce over the steaks.
- Serve immediately.
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