Steak au Poivre
Recipe By : Vineyard Seasons by Susan Branch
- 1 to 1 1/2 Tb cracked black peppercorns
- 2 tenderloin steaks, at least 1 1/4" thick
- 2 tablespoons butter
- 1 tablespoon shallots -- minced
- 2 tablespoons cognac
- 2 tablespoons red wine
- 1/4 cup beef broth
- 2 tablespoons heavy cream
Crack the peppercorns in a mortar & pestle or with a rolling
pin on board
(I would put them in a plastic bag to keep them from flying all
over the
kitchen). Press the cracked peppercorns into the steaks.
Heat
butter in
a heavy skillet. Sear steaks over med-high heat, both sides, turning
with
tongs. Reduce heat to med. and cook, turning often, till desired
doneness. Remove meat from pan and keep warm. Add shallots to
pan and
saute a minute or so. Add cognac and wine - boil 2 minutes, stirring.
Add beef broth and boil 2 more minutes, scraping up bits from
the pan.
Stir in cream, heat through but don't boil. Pour sauce over steaks
and
serve.