Steak Au Poivre

Easy to prepare! Classic French cuisine combines peppercorns, Cognac and cream for a simple but sophisticated meal. Originally an Atkins recipe but I use regular ketchup instead of unsweetened and tenderloin rather than sirloin.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄2 cup black peppercorns
• 2 (8 ounce)  beef tenderloin steaks
• 2  tablespoons olive oil
• 1⁄2 cup heavy cream
• 1  tablespoon ketchup
• 1  tablespoon cognac

Directions

1. Crush the peppercorns in a food grinder or place in a plastic bag and flatten them with a rolling pin.
2. Press peppercorns onto both sides of the steaks.
3. Heat oil in very hot skillet.
4. Cook steaks 3 minutes per side for medium rare. Remove from skillet and keep warm.
5. Add cream, ketchup and Cognac. Bring to a boil, stirring, loosening any browned bits from bottom of skillet. Lower heat and simmer the sauce for 2 minutes or till slightly thickened.
6. Pour sauce over steaks and serve immediately.