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