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
  • 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
  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.

Don’t miss our delicious recipes, party ideas for every occasion, and seasonally themed special issues! Subscribe to Southern Lady today!