This is a great tasting steak. A word of warning: if you don’t like large amounts of Black Pepper, I wouldn’t suggest making this.
Black Peppercorn Steak (Steak Au Poivre)
- By Jeff Severson
Ingredients
4 Tenderloin/Sirloin Steaks
1/3 cup Black Peppercorns
5 tbs. Olive Oil
2 tbs. Butter
1/4 cup minced Shallots
1/4 cup Cognac/Brandy
1/2 cup rich Beef stock
4 tbs. chopped Tarragon
Salt (to taste)
Directions
Crush Peppercorns against a cutting board. Press crushed Peppercorns into the sides of all steaks and set aside for 10 minutes.
Heat the Olive Oil and butter in a heavy skillet. Cook the steaks in the skillet until cooked to desired degree. Remove from pan and keep warm while preparing the sauce.
Add Shallots to the pan and sauté until translucent. Add Cognac/Brandy. Note: Large flames may occur while adding Cognac/Brandy. Add beef stock and cook over very high heat. Whisk in remaining Butter and Tarragon. Season to taste with Salt.
Pour sauce over top the steaks or serve it on the side.