Steak Au Poivre
- Sauce Pan
- 8 oz Beef Tenderloin Cut into two 4 oz portions
- 1/2 tsp Black Pepper Corns Cracked
- 1 tsp Kosher Salt
- 1 tsp Canola Oil
- 1 1/2 Tbs Unsalted Butter
- 1 Shallot Chopped
- 1 sprig Thyme Fresh
- 1 Tbs Dijon Mustard
- 2 Tbs Cognac or Brandy
- 2 Tbs Heavy Cream
- Season the filet with the kosher salt and fresh ground pepper on both sides. In a skillet , or your cast iron pan, melt 1 tablespoon of the unsalted butter into the canola oil. When the butter stops foaming sear the steaks on both sides for about 2 minutes per side, this should leave you with a nice medium rare filet. Transfer the steaks to the plate you are serving them on and getting moving making the sauce. This will give the steaks time to rest before you cut into them.
- To the pan add your crushed pepper corns, shallots and thyme – sauté until the shallots are translucent. Add the Dijon mustard and the cognac or brandy, get ready for the show. If you are cooking on a gas range, remove the pan from the heat and add the cognac, place back on the burner and the liquor should ignite. If cooking on electric use a lighter to flame the liquor, not required but you are putting on a show.
- Add the cream and reduce by about half, this should go pretty quickly.
- Leave it to the French for this term, now mount the sauce with the remaining ½ tablespoon of butter, swirl in and top the steaks. Serve right away.