French Steak au Poivre
Pepper-crusted beef tenderloin with a cognac, stock, and cream pan sauce.
About This Dish
Coarsely cracked pepper forms an aromatic crust, while the fond left in the pan becomes a glossy sauce after the rested steaks are removed.
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Stages
- Pepper Crust15 min
- Pan-Searing12 min
- Pan Sauce8 min
Step-by-Step Instructions
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1
Crush the peppercorns coarsely. Pat the steaks dry, season with salt, and press pepper onto both flat sides.
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2
Heat the oil in a heavy skillet. Sear the steaks without crowding, adding half the butter near the end, until they reach at least 63 °C.
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3
Rest the steaks on a clean warm plate for at least 3 minutes. Pour away excess fat while keeping the browned fond.
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4
Soften the shallots in the remaining butter. Remove the pan from the flame, add cognac, return to heat, and reduce carefully.
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5
Add stock and reduce by half, then add cream and simmer until the sauce coats a spoon. Return resting juices and serve.
