Steak au Poivre

Tender beef tenderloin steaks are coated with coarsely crushed peppercorns and pan-seared until beautifully browned, then finished with a rich Cognac cream sauce made from the flavorful browned bits left in the skillet. This classic French steak preparation is elegant enough for a special occasion but surprisingly simple to prepare at home.

Servings: 4
Prep Time: About 15 minutes, plus 30–60 minutes to bring steaks to room temperature
Cook Time: About 15 minutes

Ingredients:

• 4 beef tenderloin steaks, 6–8 ounces each and no more than 1½ inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• ⅓ cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Instructions:

1. Remove the steaks from the refrigerator 30–60 minutes before cooking. Season all sides with kosher salt.
2. Coarsely crush the peppercorns using a mortar and pestle, the bottom of a heavy skillet, or a mallet. Spread the crushed peppercorns evenly on a plate.
3. Press both sides of each steak firmly into the peppercorns so they adhere to the surface. Set aside.
4. Heat the butter and olive oil in a medium skillet over medium heat. When the butter and oil begin to turn golden and just start to smoke, carefully add the steaks.
5. For medium-rare, cook the steaks for about 4 minutes per side. Transfer to a plate, tent loosely with foil and set aside.
6. Pour the excess fat from the skillet, but do not wipe or scrape the pan—the browned bits will flavor the sauce.
7. Remove the skillet from the heat and carefully add ⅓ cup Cognac. Using a long match or firestick, carefully ignite the Cognac. Gently shake the skillet until the flames subside.
8. Return the skillet to medium heat and add the heavy cream. Bring to a boil and whisk until the sauce has thickened enough to coat the back of a spoon, about 5–6 minutes.
9. Stir in the remaining 1 teaspoon Cognac and season the sauce with salt to taste.
10. Return the steaks to the skillet and spoon the Cognac cream sauce over them. Serve immediately.

Tip: If you prefer not to flambé the Cognac, add it to the skillet and allow it to simmer until most of the alcohol has cooked off before adding the cream.

Source: Alton Brown, 2005