Prep 25 mins
Cook 0 mins
Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!
- 566.99 g pork tenderloin
- 44.37 ml butter
- 14.79 ml vegetable oil
- 14.79 ml fresh coarse ground black pepper (or more!!)
- 29.58 ml cognac or 29.58 ml brandy or 29.58 ml whiskey
- Cut the pork into 3/4-inch thick slices to make about 16 slices.
- Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
- Remove to heated serving platter. Use additional butter with remaining pork slices.
- Turn heat to low and add the Cognac to the juices in skillet.
- Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- Pour immediately over pork and serve.
Delicious! The pork was tender and moist and the cognac/butter drippings were so good. I'll definitely make this recipe again.
The only thing lacking in this recipe was salt. The pepper flavor was wonderful and I loved the warm cognac sauce. Just needed some salt for balance. Will be making again. Thanks for posting!
This was wonderful! I used a pork shoulder steak -it was tender & juicy about 1" thick. I rubbed the pepper on both sides of the steak. Served with fresh steamed green beans, baby carrots and boiled potatoes. Thanks Charmie for a delicious dinner