https://www.copymethat.com/r/4Dms0p0SS/steak-au-poivre-with-cognac-cream-sauce/
107562899
2UnIRNd
4Dms0p0SS
2024-10-22 03:41:58
Steak Au Poivre with Cognac Cream Sauce
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Meaty beef tenderloin gets a quick sear before being doused in a rich and tasty sauce of pepper, Cognac, cream.
In my opinion, nothing rivals the sauté dish known far and wide as steak au poivre. Not only does it taste great, it's also a fine example of two basic culinary skills: sautéing meat and assembling a pan sauce.
I also like the dish personally because it features plenty of pepper.
In my opinion, nothing rivals the sauté dish known far and wide as steak au poivre. Not only does it taste great, it's also a fine example of two basic culinary skills: sautéing meat and assembling a pan sauce.
I also like the dish personally because it features plenty of pepper.
Ingredients
- subheading: Software:
- 4 (6- to 8-ounce) tenderloin steaks, 1 ½ inches thick
- Kosher salt, to taste
- 2 tablespoons whole black peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- ⅓ cup plus 1 teaspoon Cognac
- 1 cup heavy cream
- subheading: Specialized Hardware:
- 10-inch carbon steel pan
- Stick lighter
Steps
Directions at altonbrown.com
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