Alright you red meat lovers, this one is for you. France is the end all be all for good cooking. From Le Creuset pots to creamy sauces… they have it all. now steak au poivre is super easy and pretty basic. Essentially it is a sautéed steak, with a quick pan sauce. I think this meal stands well alone; but if you’re looking for a pairing, grilled asparagus or roasted potatoes and garlic are wonderful.
- 4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
- 1 tablespoon coarsely crushed black pepper
- 2 tablespoons unsalted butter
- 2 large shallots, finely diced
- 1 ½ cups rich beef broth
- 1 tablespoon Cognac or bourbon
- ¼ cup crème fraîche
Lets get cooking….
- Put steaks in a dish and season with salt and black pepper. Make sure to press the pepper into the steaks and leave for 10 minutes to rest.
- Now, I’m a sucker for a good cast iron skillet and use mine for everything. It just gives food that extra “umpft”. Place your cast iron skillet over high heat. When surface is nearly smoking, melt 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly. We want them crisp!
- Cook for 2 minutes on the first side; the seared side should be browned. Flip and cook for 2 minutes more. (Open a window, it’s going to get smoky!) Now, this is traditionally about how long you would want to cook steak for this dish. This is a little too pink for me so I usually cook mine a little longer just to get it where I want. However, I would cook this steak long enough to keep it at least medium-medium rare.
- Sauce time! Add 1 tablespoon of butter to your cast iron pan and add shallots. Sauté them for a minute or so until they begin to brown. Add your broth and bring to a brisk simmer. Add Cognac and simmer until reduced by half (about 3-4 minutes). Stir in crème fraîche and cook until sauce is lightly thickened.
- Arrange steaks on plates and top with sauce.