Cookbook:Steak Au Poirve
- 4 (6-8 ounce) beef tenderloin steaks, 1 inch thick
- 2 tbs black peppercorns, cracked
- 1/3 cup cognac
- 1 cup heavy cream
- 1/4 cup unsalted butter, divided
- 2 tsp olive oil
- Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit 30 minutes or until room temperature.
- Melt 1 tbs butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.
- Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick, then swirl the pan until flames die.
- Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by 1/2.
- Whisk in cream. Bring to a boil and cook until liquid has reduced to 1/3 cup.
- Slowly whisk in butter, 1 tbs at a time. Spoon sauce over steaks and serve warm.
Don't even think about using a nonstick pan. Repeat after me, "You can't build a pan sauce in a nonstick skillet". Good.
If you don't want to ignite the cognac, you do not have to. I just put it in because it makes a performance that makes people stare at you with amazement.
If you do choose to ignite, remember to keep a lid, in case things get out of hand, and a fire extinguisher, in case something bad happens and you need it.