Steak au Poivre

Steak au PoivreThis 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
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Transfer steaks to a plate, and tent with foil to keep warm.
  4. Reduce heat to medium-low. Add shallot to skillet, scraping up any brown bits with a wooden spoon. Cook until tender, about 3 minutes.
  5. 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.
  6. Serve sauce immediately with steaks.

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