Follow these steps for perfect results
tenderloin medallions
1 1/2 inches thick
kosher salt
to taste
coarsely ground black pepper
butter
olive oil
cognac
heavy cream
Evenly salt the tenderloin medallions.
Roll the salted medallions in coarsely ground black pepper, ensuring they are well coated.
Melt butter and olive oil in a skillet over medium heat.
Sear the steaks for approximately 4-5 minutes per side, until they reach your desired level of doneness.
Remove the steaks from the pan and wrap them loosely in foil to rest.
Drain off any excess oil and butter from the skillet.
Deglaze the pan by adding cognac.
Carefully ignite the cognac using a lighter or by tilting the pan towards the burner (be cautious!).
Swirl the pan until the flame subsides completely.
Pour in the heavy cream.
Heat the cream over medium heat, stirring occasionally, until the sauce thickens to your desired consistency.
Return the seared steaks to the pan.
Flip the steaks to coat them evenly with the creamy peppercorn sauce.
Serve the Steak Au Poivre immediately, spooning additional sauce over the top.
Expert advice for the best results
Use high-quality tenderloin for the best results.
Adjust the amount of pepper to your preferred spice level.
Don't overcook the steak, as it will become tough.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time.
Serve steak sliced on the bias with a generous amount of sauce, alongside some roasted vegetables.
Serve with roasted asparagus or green beans.
Pair with mashed potatoes or creamy polenta.
Full-bodied and pairs well with beef.
Classic pairing with French cuisine.
Discover the story behind this recipe
Classic French dish often served in fine dining restaurants.
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