Sunday, April 6, 2008

Steak au Poivre (Peppered Steak)

4 6-7 oz. steaks (filet mignon, tenderloin)
salt and fresh ground black pepper

1/2 c. chopped shallots
3 tsp. fresh crushed black peppercorns
30 ml Cognac
400-500 ml beef broth
150 ml heavy whipping cream
2 tsp green peppercorns
  1. Season and saute the steaks in the oil. Remove them from the pan and put them into the oven, 350 degrees.
  2. Drain off the excess fat from the pan (dab with paper towel) and add the shallots. Saute the shallots with the black peppercorns, then deglaze the pan with the cognac.
  3. Stir in the veal stock and bring to a boil. Cook until the liquid is reduced by half. Add the cream, then season with salt.
  4. Let the cream boil until you see big bubbles and strain it (to remove peppercorns and shallots).
  5. Add the green peppercorns into the sauce (do not add the brine/liquid).
  6. Place the steaks on hot plates, spoon the sauce around, and garnish with watercress.

Serve with potatoes au gratin.

1 comment:

  1. Oh my Gosh Wendi! That is the most beautiful gourmet meal! Those potatoes look heavenly! Was that a romantic dinner for two or did you do all that for the family? Wow! I want to come to dinner next time you make that!


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