Sunday, December 12, 2010

Steak Au Poivre





Ingredients:
4 filet mignon, beef tenderloins, or New York strip steaks (8 oz/cut 1 inch thick)
1 tsp kosher salt
2 TBPS freshly ground black pepper (amount optional)
1 tsp unsalted butter
1 tsp olive oil
1 shallot finely chopped
2 TBSP Cognac
½ cup beef broth
½ cup heavy cream
1 TBSL Dijon or course grain mustard
½ tsp herb de Provence



Directions:


  1. Let steaks come to room temperature by setting out for 30-60 minutes
  2. Sprinkle with salt
  3. Spread pepper evenly on a plate
  4. Press streaks into the pepper to coat both sides
  5. Set aside
  6. Melt butter and oil on medium heat in a heavy skillet (cast iron is best)
  7. When the butter and oil begin to slightly smoke, gently place the streaks in the pan
  8. Cook 6-8 minutes on both sides (medium) – leave them alone! Do NOT turn them until time
  9. Remove from hot pan, tent with foil and let rest
  10. Add shallots to the pan and sauté until tender - 2 minutes
  11. Remove pan from heat and add Cognac
  12. Carefully ignite the liquor with a long match to burn off alcohol
  13. When flames die down, return pan to heat
  14. Whisk in broth, cream, mustard and herbs
  15. Bring to a slow boil and simmer until the sauce coats the back of a wooden spoon (3-5 minutes)
  16. Season with salt if desired
  17. Slice steaks against the grain or serve whole
  18. Pour sauce over steak just before serving 
Posted by Buffie

Steak Au Poivre

Steak Au Poivre, Steak, Sauce

See Steak Au Poivre on Key Ingredient.

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