Simple Steak au Poivre
Updated Feb. 26, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4beef tenderloin steaks, 6 ounces each, cut 1 inch thick
- Salt
- 1tablespoon coarsely crushed black pepper
- 1teaspoon coarsely crushed Sichuan pepper
- 2tablespoons unsalted butter
- 2large shallots, finely diced
- 1½cups rich beef or chicken broth
- 1tablespoon Cognac or bourbon
- ¼cup crème fraîche
- 1bunch watercress, for garnish
Nutritional analysis per serving (4 servings)
562 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 37 grams protein; 818 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Step 2
Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Step 3
Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Step 4
Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Step 5
Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Private Notes
Comments
I've used a variant for a long time. Twice a year, I fill small jars with varieties of peppercorns and then fill the jars with brandy. After two months or so, the pepercorns soften and the brandy becomes very spicy. I like being able to eat the peppercorns rather than brush them aside. I've started using these for burgers, salad dressings, even salsa.
Sear in a lighter colored pan (stainless steel) so you can monitor the fond. If you burn the fond, the pan sauce will be lousy. Don't sear in a dark pan if you're making a pan sauce afterward. Pan sauces coming out of a cast iron pan can pucker your mouth with an iron taste depending on what you use to deglaze the pan.
I love this recipe. I made my steaks larger and just used heavy cream, increased the butter content and only used a small amount of beef broth to capture the flavor. I will try the creme fraiche next time (I didn't have time to make it for this meal). Really a classic dish. One of my favorites!
I made the sauce as instructed but it never thickened and remained thin as the broth. Any suggestions?
This is a great classic dish. I’ve made this without broth and with more cognac and cream. I like the thicker sauce that results. It is beautifully complemented with a pilaf of white and wild rice. It’s even more interesting using green peppercorns.
hot butter, sear steak on both sides, take out of the pan. make sauce broil steak and let rest 10 minutes. slice thin and put in sauce
Advertisement