STEAK AU POIVRE RECIPE
Classic
French recipe, Steak au Poivre!
Prep
Time : 8 mins
Inactive : 30 mins
Cook
Time : 15 mins
Total
Time : 53 mins
Servings : 4
INGREDIENTS
·
4
tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
·
Kosher
salt
·
2
tablespoons whole peppercorns
·
1
tablespoon unsalted butter
·
1
teaspoon olive oil
·
1/3
cup Cognac, plus 1 teaspoon
·
1
cup heavy cream
INSTRUCTIONS
1.
Remove
the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior
to cooking. Sprinkle all sides with salt.
2.
Coarsely
crush the peppercorns with a mortar and pestle, the bottom of a cast iron
skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a
plate. Press the fillets, on both sides, into the pepper until it coats the
surface. Set aside.
3. In
a medium skillet over medium heat, melt the butter and olive oil. As soon as
the butter and oil begin to turn golden and smoke, gently place the steaks in
the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove
the steaks to a plate, tent with foil and set aside. Pour off the excess fat
but do not wipe or scrape the pan clean.
4. Off
of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol
with a long match or firestick. Gently shake pan until the flames die. Return
the pan to medium heat and add the cream. Bring the mixture to a boil and whisk
until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add
the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to
the pan, spoon the sauce over, and serve.
NOTE
Use
extreme caution when igniting alcohol. Remove the pan from the heat source
before adding the alcohol. Pour the alcohol into the pan and carefully ignite
with a match or click lighter. Return the pan to the heat and gently swirl to
reduce the flames.
Recipe
from foodnetwork.com
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