Steak au Poivre

Today I find myself again wondering about existence. Why are we here? That is a very big question with many possibilities. I’ve had opportunity to ask this question and discuss this concept many times in my life. I have participated in civilized discussions on many different viewpoints… from the possibility that there is no deeper reason than humans are evolved earthly animals, to the possibility that humans are all divine spirits with infinite universal purpose.

I often find myself wondering about deeper philosophical or spiritual issues while cooking. The kitchen has opportunity to bring me into the present mindful moment, or to allow me to ponder deep meaningful constructs of our reality. My kitchen is a place where all aspects of life are welcome. Human emotions. Intellectual conversations. Dreams. Fears. Hopes. Worries. Laughter. Tears. My kitchen is a place where food meets life. Wherever life may be in that moment.

This dish is one that I make for meaningful occasions. For times when we gather in the kitchen while cooking, and times when we sit around the table and talk about anything and everything. This Steak au Poivre is known in my family as Pan-Seared Tenderloin with Brandy Peppercorn Cream Sauce, and I have been teaching my children to make it. I hope that the tradition will carry on for the kitchen to be a safe and sacred space for life to intertwine with food.

My favorite tips:

*The beauty of this recipe is how quickly you can prepare such a tasty steak and sauce. It is versatile and goes with many different sides!
*Fresh peppercorns make a difference!
*When cooking the steaks, you will want the oil to just coat the bottom of the skillet. This recipe is written for a large skillet. You may need to adjust slightly depending on size. If you add too much, simply wipe excess out with a paper towel.
*You can substitute the canola oil for your favorite vegetable oil.
*For steaks cooked more than medium-rare: For more doneness, increase cooking time on each side. You may want to turn the heat down just a bit so the outside doesn’t burn. Another option – my favorite alternative – is to sear on the stovetop as directed in the recipe, and then finish on a baking sheet in the oven at 350 degrees F until desired doneness is reached.
*This recipe goes very well with these Roasted Basil Green Beans or Black Garlic Brussels Sprouts Gratin.

Steak au Poivre

Recipe by AmiessaCourse: All Recipes, Marvelous MeatsCuisine: French, AmericanDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 Beef Tenderloin Steaks

• Kosher salt

• 1 Tbsp Canola Oil

• 1/2 Tbsp Olive Oil

• 4 Tbsp butter, divided into two portions of 2 Tbsp each

• 1/4 cup black peppercorns, fresh cracked

• 1 cup brandy or cognac

• 1/2 pint heavy cream

• Salt and pepper to taste

• Garnish – fresh parsley, chopped

Directions

• Place steaks on cutting board and sprinkle each side with kosher salt. Let sit approximately 10 to 15 minutes and wipe excess liquid from steak.
• Dredge both sides of steaks in cracked black peppercorns.
• Heat olive oil and canola oil in skillet on medium-high heat. Add 2 Tbsp butter and listen. The butter will sizzle and sing. When singing stops, turn heat to medium.
• Add steaks immediately. Cook approximately 4-5 minutes per side for medium-rare doneness. Adjust cooking time for more doneness. See tips above. Move steaks around in the pan several times during cooking to ensure a nice crust. Remove from pan and place on clean cutting board. Cover loosely with foil to tent the meat.
• Remove pan from heat. Stir in brandy or cognac to deglaze skillet. Put skillet back on medium-high heat. Let simmer, stirring continually, until alcohol smell is gone and the sugar smells arise.
• Stir in heavy cream. Stir continually approximately 5 minutes. Adjust heat lower if needed to maintain a simmer without boiling over.
• Add remaining 2 Tbsp butter and continue to simmer as sauce thickens. Continue to stir continually until sauce reaches consistency of thin gravy. Approximately 5-10 minutes.
• Serve steak immediately with sauce and parsley garnish. Add your favorite side and ENJOY!

Notes

• *The beauty of this recipe is how quickly you can prepare such a tasty steak and sauce. It is versatile and goes with many different sides!
• *Fresh peppercorns make a difference!
• *When cooking the steaks, you will want the oil to just coat the bottom of the skillet. This recipe is written for a large skillet. You may need to adjust slightly depending on size. If you add too much, simply wipe excess out with a paper towel.
• *You can substitute the canola oil for your favorite vegetable oil.
• *For steaks cooked more than medium-rare: For more doneness, increase cooking time on each side. You may want to turn the heat down just a bit so the outside doesn’t burn. Another option – my favorite alternative – is to sear on the stovetop as directed in the recipe, and then finish on a baking sheet in the oven at 350 degrees F until desired doneness is reached.
• *This recipe goes very well with these Roasted Basil Green Beans or Black Garlic Brussels Sprouts Gratin.