Steak au poivre

Steak au poivre

Ingredients/Components

• black peppercorns - 1 Tbsp
• white peppercorns - 1 tsp
• dried green peppercorns - 1 tsp
• fennel seed - 1 tsp
• each, about 1 1/4-inches thick - 2 shell
• unsalted butter - 1 Tbsp
• vegetable oil - 1 Tbsp
• heavy cream - 3 Tbsp
• Cognac or brandy - 2 Tbsp

How to make steak au poivre:

In a heavy-duty sealable plastic bag or between 2 sheets of wax paper, crush peppercorns and fennel seed coarse with bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture.

In a 10-inch heavy skillet, heat butter and oil over moderate heat until hot but not smoking. Cook steaks 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates.

Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of the spoon, about 1 minute. Season sauce with salt and spoon over steaks. Serves 2.

Recipe categories: < 15 mins, Meat, Beef.