Beef |
Steak Au Poivre |
1 tsp salt 4 tsp freshly black pepper, ground, coarsely 1 tbsp butter 4 x 6 oz tenderloin steak, 3/4 inch thick 5 tbsp cognac 3 tsp Dijon mustard 2/3 cup half-and-half cream 3 tbsp brined green peppercorns, (drained) |
Rub salt and ground black pepper over both sides of the steak. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and cream into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce gains some thickness. Place steaks on warmed serving plates Pour sauce over steak. |