Time: 53 min.
Complexity: average
Servings: 4

The classic French steak au poivre (or pepper steak) is a juicy cut of filet mignon, coated with a thick crust of black pepper and pan-fried. To create the crust, black peppercorns are crushed in a mortar or other heavy object to create medium-sized pieces. The meat should be at room temperature, so it cooks evenly, resulting in a juicy, spicy, and melt-in-your-mouth flavor. The creamy cognac sauce served with the steak au poivre is also particularly noteworthy. It's cooked in the same pan using the juices left over from the cooking process.

Ingredients:

• 4 beef tenderloin steaks, 200-220 g each, no more than 4 cm thick.
• 2 tablespoons black peppercorns
• 1 tbsp unsalted butter
• 1 teaspoon olive oil
• 1/3 cup cognac + 1 tsp.
• 1 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, black pepper, butter, cognac, cream

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Preparation:

Step 1
• Remove the steaks from the refrigerator at least 30 minutes and up to 1 hour before cooking. Sprinkle with salt on all sides.
Step 2
• Crush the peppercorns in a mortar and pestle (or crush them with the bottom of a cast-iron skillet, a hammer, etc.). Spread the peppercorns evenly over a plate. Press down on the fillet to coat both sides.
Step 3
• In a medium skillet over medium heat, melt the butter and olive oil. Once it begins to smoke, carefully add the steaks. For medium-rare, cook for 4 minutes on each side. Once done, transfer the steaks to a plate and cover with foil. Drain off any excess fat, but do not wipe or wash the skillet.
Step 4
• Turn off the stove, add 1/3 cup cognac to the pan, and carefully light it with a long match or a kitchen torch. Gently shake the pan until the flames go out. Return it to medium heat and add the cream. Bring the mixture to a simmer and stir until the sauce thickens and coats the back of a spoon, about 5-6 minutes. Add 1 teaspoon cognac and season with salt to taste. Return the steaks to the pan, pour the sauce over them, and serve.

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