Steak au poivre sounds exotic… fancy… elegant even. Funny enough, it’s simply pepper steak. Lots of pepper seared into boneless beef fillets. That might sound way too heavy on the spice but it’s a perfect balance. The pepper forms a crust on the steak and is finished with a cream peppercorn sauce. Now that’s where the sophistication comes into play.
Here’s how:
INGREDIENTS:
• 2 beef tenderloin fillets, 6 oz 1” thick
• salt to taste
• 1/4 cup peppercorns, coarsely crushed
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 shallots, chopped finely
• 1/4 cup brandy
• 1 tsp dijon mustard
• 1/4 cup heavy cream
DIRECTIONS:
1) Salt fillets on both sides. Press fillets into the pepper to fully coat each side.
2) Heat oil in pan and add steaks, cooking 4-5 minutes on each side (or to your preferred doneness). Set aside.
3) Melt butter in the pan and add shallots. Cook until translucent while deglazing the pan.
4) Mix in mustard then pour in brandy. CAREFULLY ignite the alcohol and gently shake pan until the flames fully subside.
5) Mix in the cream, bring to a boil, and stir for 3-4 minutes. Place the steaks back in the pan, spoon the sauce over it, and serve.
It’s a little scary yet exciting to light that brandy up every time I do it! My dad just dips the pan towards the burner to catch the fire – rock star Carmine! I’m not that brave. Just be really careful when you do it – never take your eyes from a pan full of flames!
This recipe is fool-proof. I made it many times with several different tweaks before sharing it with you and each time it was soooo good. It’s a dish that makes a fabulous presentation, has a rich and delicious flavor, and can be mastered in one try. C’est magnifique!
Annette
