Easiest Way to Make Pate Au Feta Au Four

Steak Au Poivre

A tous les coups on se retrouve avec un truc tout liquide à la sortie.

Recipe Summary Steak Au Poivre

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Ingredients | Pate Au Feta Au Four

1 tablespoon whole black peppercorns, or more to taste

2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks

2 tablespoons butter

1 tablespoon minced shallot

2 tablespoons cognac

2 tablespoons red wine

¼ cup beef broth

2 tablespoons heavy whipping cream

Directions

Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.

Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.

Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.

Pour cream sauce over steaks.

Info | Pate Au Feta Au Four

prep: 10 mins cook: 19 mins total: 29 mins Servings: 2 Yield: 2 servings

TAG : Steak Au Poivre

Meat and Poultry Recipes, Beef, Steaks,