Au Poivre Recipe
Indulge in our AU POIVRE, a succulent cut of beef perfectly seared to lock in its natural juices, then encrusted with a robust blend of cracked peppercorns. This dish is elegantly finished with a rich, creamy cognac sauce that elevates the flavors to new heights. Served alongside a medley of seasonal vegetables, each bite promises a delightful balance of spice and sophistication that will tantalize your taste buds.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Season the beef tenderloin generously with salt and crush the black peppercorns, pressing them onto the surface of the meat.
- 2
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the beef and sear for about 4-5 minutes on each side, or until a crust forms and the internal temperature reaches your desired doneness. Remove the beef from the skillet and let it rest.
- 3
Make the Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, carefully add the cognac and ignite it (if desired) to flambé, allowing the flames to subside. Stir in the heavy cream and let the sauce simmer for a few minutes until it thickens.
- 4
Serve
Slice the beef tenderloin and serve it drizzled with the creamy pepper sauce.
