Au Poivre Recipe
Black Pepper Crusted, Cognac, and Cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Season the beef tenderloin pieces with salt and crush the black peppercorns coarsely. Press the crushed peppercorns onto the tenderloin to form a crust.
- 2
Sear the Beef
In a large skillet, heat olive oil over medium-high heat. Add the beef tenderloin and sear for about 3-4 minutes on each side until browned. Remove the beef from the skillet and let rest.
- 3
Make the Sauce
In the same skillet, add the cognac and carefully ignite it to flambé, then let it reduce for about 2-3 minutes. Stir in the heavy cream and bring to a simmer.
- 4
Finish the Sauce
Add butter to the sauce and stir until melted and combined. Season with salt to taste.
- 5
Serve
Slice the beef tenderloin and serve it drizzled with the cognac cream sauce.