Cookbook:Steak au poivre

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 4 (6-8 ounce) beef tenderloin steaks, 1 inch thick
  • 2 tbs black peppercorns, cracked
  • Salt
  • 1/3 cup cognac
  • 1 cup heavy cream
  • 1/4 cup unsalted butter, divided
  • 2 tsp olive oil

Procedure[edit | edit source]

  1. 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.
  2. 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.
  3. 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.
  4. Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by 1/2.
  5. Whisk in cream. Bring to a boil and cook until liquid has reduced to 1/3 cup.
  6. Slowly whisk in butter, 1 tbs at a time. Spoon sauce over steaks and serve warm.

Notes[edit | edit source]

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.

Warnings[edit | edit source]

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.