Recipes:Steak au Poivre

From EryriWiki

Steak au Poivre

Recipe courtesy Bob Blumer

[edit] Vital Statistics

Yield: 4 servings Prep Time: 5 minutes Cook Time: 10 minutes Difficulty: Easy

[edit] Ingredients

• 1 teaspoon salt
• 4 teaspoons fresh coarsely ground black pepper
• 4 (6-ounce, 3/4-inch thick) tenderloin steaks
• 1 tablespoon butter
• 5 tablespoons Cognac
• 3 teaspoons Dijon mustard
• 2/3 cup half-and-half or light cream
• 3 tablespoons brined green peppercorns (drained)

[edit] Instructions

Rub salt and ground black pepper over both sides of the steak. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)

Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan). Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.