Au Poivre Recipe

Time30m

Serves2

A classic French dish featuring a perfectly seared steak encrusted with cracked black pepper and served with a rich and creamy peppercorn sauce.

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Ingredients

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1
Prepare the Steaks
Season the beef tenderloin steaks with salt and crush the black peppercorns. Press the crushed pepper onto both sides of the steaks to coat them evenly.
2
Sear the Steaks
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and set aside to rest.
3
Prepare the Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the cognac or brandy and let it cook for about 30 seconds, scraping up the browned bits from the bottom of the pan.
4
Finish the Sauce
Add the beef broth and bring to a simmer. Let it reduce by half, then stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens. Adjust seasoning with salt if needed.
5
Serve
Slice the rested steaks and serve them drizzled with the creamy pepper sauce.