This succulent Steak au Poivre (left) is coated in a delicious butter, shallot, and cognac sauce made from pan drippings. Plated with Mini Pommes Anna (right).
Steak au Poivre
Makes 2 servings
- 1 tablespoon black peppercorns
- 2 (8-ounce) beef tenderloin steaks
- 1 teaspoon kosher salt
- 1 tablespoon canola oil
- ¼ cup diced shallot
- ¼ cup cognac
- ¼ cup heavy whipping cream
- ¼ cup cold unsalted butter, cubed
- 2 teaspoons red wine vinegar
- In a sealed plastic bag and using the flat side of a meat mallet or a rolling pin, coarsely crush peppercorns. Press crushed peppercorns onto both sides of steaks. Evenly sprinkle with salt.
- Heat a 10-inch cast-iron skillet over medium-high heat until hot. Add oil, swirling to coat bottom of pan. Add steaks to skillet, cooking until browned on each side and to desired degree of doneness, about 5 minutes per side for medium-rare.
- Transfer steaks to a plate, and tent with foil to keep warm.
- Reduce heat to medium-low. Add shallot to skillet, scraping up any brown bits with a wooden spoon. Cook until tender, about 3 minutes.
- Add cognac and heavy cream to skillet. Cook, until slightly reduced, approximately 1 minute. Add butter, stirring constantly, until mixture is thickened. Remove from heat, and stir in vinegar.
- Serve sauce immediately with steaks.