Au Poivre Recipe
Indulge in our Au Poivre, a classic French dish featuring a perfectly seared steak coated in a rich, peppercorn sauce. Each bite delivers a harmonious blend of bold flavors and creamy texture, enhanced by a splash of cognac and a touch of cream. Served alongside crispy, golden fries and a fresh side salad, this dish is a celebration of culinary artistry that promises to tantalize your taste buds and leave you craving more.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Peppercorns
Coarsely crush the black peppercorns using a mortar and pestle or a rolling pin. Set aside.
- 2
Season the Steaks
Pat the beef tenderloin steaks dry with paper towels. Season both sides generously with salt and the crushed black peppercorns.
- 3
Sear the Steaks
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate.
- 4
Make the Sauce
In the same skillet, add the butter and allow it to melt. Carefully add the brandy and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and beef broth, and let the sauce simmer for about 5 minutes, or until it thickens slightly.
- 5
Serve
Slice the rested steaks and plate them. Drizzle the peppercorn sauce over the steaks and serve immediately.