Steak au Poivre
Ingredients
The steak
-
2
steaks
boneless beef top-loin steaks (8-10 ounces each)
-
½
tablespoon
salt
-
1
tablespoon
whole black peppercorns
-
1
tablespoon
vegetable oil
The sauce
-
2
tablespoons
unsalted butter
-
¼
cup
finely chopped shallots
-
1
teaspoon
minced garlic
-
¼
cup
cognac or brandy
-
½
cup
heavy cream
-
¼
cup
beef stock
-
to taste
salt and pepper
Instructions
- Pat dry the steaks and season both sides with salt.
- Coarsely crush the peppercorns and spread them on a plate, then press the steaks into the pepper to coat.
- Heat a skillet over medium-high heat and add the oil.
- Sear the steaks for about 4 minutes on each side for medium-rare.
- Remove the steaks and pour off excess fat from the pan.
- Melt butter in the same pan and sauté shallots and garlic for 2-3 minutes.
- Remove the pan from heat, add cognac, and carefully ignite the alcohol.
- Return the pan to heat, add cream and beef stock, and bring to a boil until thickened.
- Season the sauce with salt and pepper, then add the steaks back to the pan for 1-2 minutes.
- Serve the steak with the sauce.
Nutrition Facts (estimated)
Servings
2 steaks
Calories
759
Total fat
51g
Total carbohydrates
5g
Total protein
52g
Sodium
1958mg
Cholesterol
249mg
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