Steak au Poivre

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

As someone who grew up in France, I can tell you firsthand that Steak, Frites, and Salad are more than just a meal; they’re a staple. It is the kind of dish that feels both everyday and special, rustic yet refined

Ingredients

2 fillet mignon , 8 ounces each
2 tablespoons black peppercorns
1 teaspoon olive oil
1 teaspoon unsalted butter
2 tablespoons shallots, minced
2 tablespoons Cognac
½ cup beef stock, sodium free
1 tablespoon unsalted butter
salt

US - Metric

Instructions

Trim the fillets, if needed, to all fat surrounding. Crush the peppercorns with the back of a skillet. Sprinkle salt to taste on the top and bottom of the fillets, then press each fillet into the cracked peppercorns, encrusting the fillets more or less, depending on personal taste.
Heat the oil and the butter in a heavy sauté frying pan over high heat. When the pan is quite hot, lay the peppered fillets in, fry for 2 to 3 minutes, until the underside is well seared. Turn the meat and cook the second side for about a minute. At this point the fillets are cooked at rare. Cook longer for medium rare or medium. When done remove and place in a warm platter.
Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Remove the pan from the burner and add the cognac into the pan. At this point, if you are brave, you may want to tilt the pan slightly over the burner to ignite the alcohol. When the flame subsides and the alcohol burns off, add the stock.
Bring the liquid back to a boil and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust the seasoning.
Finally add the butter and swirl the pan until melted and incorporate with the juices.
When blended, pour the sauce over the steaks. French fries are a most side dish.

Notes

Bring the steaks to room temperature for at least two hours. The more they are at room temperature, the easier it will be to cook them perfectly.
Do pat them dry before pressing the peppercorn over them.
I do not recommend overcooking them as they will not be tender and play beautifully with the sauce.
To refine the sauce, pass it through a fine sieve to remove any extra peppercorns or particles that may cloud the sauce.

Do use tongs to turn your meat. You do not want to poke holes and let all the moisture run off, leaving part of your steak dry.
Let your meat cook untouched for at least three minutes before turning it. You want that wonderful crust to be created. There should be no resistance when slightly touched.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.