Steak Au Poivre Recipe
Beef tenderloin, charred Brussels sprouts, crispy fingerling potatoes, cognac cream, smoked black salt
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and dry the fingerling potatoes, then toss them with 1 tablespoon of olive oil and salt. Spread them on a baking sheet and roast for 25-30 minutes, or until crispy and golden brown.
- 2
Prepare the Brussels Sprouts
While the potatoes are roasting, trim the ends of the Brussels sprouts and cut them in half. In a skillet, heat 1 tablespoon of olive oil over medium heat, add the Brussels sprouts cut side down, and cook until they are charred and tender, about 10-12 minutes. Season with salt and set aside.
- 3
Cook the Steak
Coarsely crush the black peppercorns and press them onto the beef tenderloin. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat. Once hot, add the beef tenderloin and sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let it rest.
- 4
Make the Cognac Cream Sauce
In the same skillet, add cognac and carefully ignite it to flambé (optional). Allow the alcohol to burn off for a minute. Reduce heat to medium, add heavy cream, and stir well, scraping up any bits from the pan. Cook until the sauce thickens slightly, about 3-5 minutes. Season with smoked black salt to taste.
- 5
Serve
Slice the beef tenderloin and plate it with charred Brussels sprouts and crispy fingerling potatoes. Drizzle with cognac cream sauce and serve immediately.