Steak au Poivre recipe

All Recipes Meat and Poultry Recipes Beef Steaks

Ingredients

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

Nutrition Info

560.9 calories
carbohydrate: 3.3 g
cholesterol: 185.2 mg
fat: 30.5 g
fiber: 0.7 g
protein: 49.6 g
saturatedFat: 15.9 g
servingSize: -
sodium: 288.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.

  2. Heat butter in a heavy skillet over medium-high heat. Add steaks, cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.

  3. Stir shallot into the skillet. Pour in cognac and red wine, simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream, cook until heated through, 1 to 2 minutes.

  4. Pour cream sauce over steaks.

Recipe Yield

2 servings

Recipe Note

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

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