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Steak Au Poivre

Date Added: Nov 29, 2010 French Entrees
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Prep Time

4 mins

Cook Time

12 mins

Ready In

16 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Steak Au Poivre is a filet mignon coated with black, pink and green peppercorns and sauted then finished with a rich and creamy cognac sauce.


Ingredients

  • 2  Each Fillet Medallions
  • 1
  • 2  Table Spoon(s) Black Peppercorns
  • 2
  • 2  Table Spoon(s) Green Peppercorns
  • 3
  • 2  Table Spoon(s) Pink Peppercorns
  • 4
  •  As Needed Kosher Salt
  • 5
  • 3  Table Spoon(s) Butter
  • 6
  • 1  Table Spoon(s) Shallots, minced
  • 7
  • 1  Fluid ounce(s) Cognac
  • 8
  • 2  Fluid ounce(s) Demi Glace
  • 9
  • 2  Fluid ounce(s) Heavy Cream
  • 10

Directions

    1. Preheat oven to 400 degrees.
    2. Season medallions with salt.
    3. Coat medallions in peppercorns, pushing in so they don't fall off.
    4. Heat a saute pan on medium high heat.
    5. Add 1 tablespoon of butter to pan and melt.
    6. Sear fillet in pan for 2 - 3 minutes on both sides.
    7. Remove medallions from pan and finish in the oven,  6 - 7 minutes for medium rare.
    8. Add 1 tablespoon of butter to saute pan and shallots.
    9. saute shallots and scrape up the brown bits.
    10. Remove pan from flame and add cognac.
    11. Carefully place back on fire and flambe.
    12. Reduce sauce by 1/3.
    13. Add demi glace and bring to a simmer.
    14. Add heavy cream and bring to a simmer again.
    15. Stir in butter until melted.
    16. Taste and Season with salt.
    17. Remove steak from oven and plate up with cognac sauce.

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