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Steak au Poivre

Beef tenderloin steaks crusted with black and Sichuan pepper, seared and finished with a Cognac and crème fraîche pan sauce.

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One of 2 versions of Steak au Poivre
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Ingredients

  • 4 beef tenderloin steaks, 6 oz each, cut 1 inch thick
  • salt
  • 1 tbsp black pepper, coarsely crushed
  • 1 tsp Sichuan pepper, coarsely crushed
  • 2 tbsp unsalted butter
  • 2 shallots, large, finely diced
  • 1 1/2 cups rich beef broth
  • 1 tbsp Cognac, or bourbon
  • 1/4 cup crème fraîche
  • 1 bunch watercress, for garnish
  • green peppercorns

Steps

1Season the steaks

  1. Put the steaks in a shallow dish and season well on both sides with salt.
  2. Sprinkle 1 tbsp coarsely crushed black pepper evenly over the steaks.
  3. Sprinkle 1 tsp coarsely crushed Sichuan pepper evenly over the steaks.
  4. Press the pepper into both sides with your hands and leave for 10 minutes.

2Sear the steaks

  1. Put a large cast iron skillet over high heat.
  2. When the surface is nearly smoking, swirl 1 tbsp butter in the pan.
  3. Add 4 beef tenderloin steaks.
  4. Adjust the heat as necessary to keep the steaks sizzling briskly.
  5. Cook for 2 minutes on the first side, until the seared side is nicely browned.
  6. Flip and cook for 2 minutes more.
  7. Transfer the steaks to a warm platter.

3Make the pan sauce

  1. Add 1 tbsp butter to the pan.
  2. Add 2 large shallots, finely diced, and sauté for a minute or so, stirring, until they begin to brown.
  3. Add 1 1/2 cups beef broth and bring to a brisk simmer.
  4. Add 1 tbsp Cognac and continue to simmer until reduced by half, 3 to 4 minutes.
  5. Stir in 1/4 cup crème fraîche and cook until the sauce is lightly thickened.

4Finish and serve

  1. Return the steaks to the pan to warm, spooning the sauce over them and turning once.
  2. Arrange the steaks on a platter or individual plates and top with more sauce.
  3. Garnish with 1 bunch watercress and serve immediately.

Steak au Poivre: 2 versions

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