Metric:
4 Beef Mignon Filets
225gr Beef Stock
125gr Heavy Cream
75gr Cognac
30gr Black Peppercorns
30gr Butter
15gr Vegetable Oil
Salt
TRADITIONAL FRENCH RECIPE: Steak au Poivre, or Pepper Steak, is a French recipe that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked.
The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
Traditional French Method:
The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is then left to rest for several minutes and then served.
Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard.
Common side dishes to steak au poivre are various forms of mashed potatoes and pommes frites (small fried shoestring potatoes). Steak au poivre may be found in traditional French restaurants in most urban areas.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Crrush the Peppercorns. You can do this by wrapping them in a clean dish towel and crush them ( not ground ) with a mug or a heavy saucepan.
02 - Transfer the crushed Peppers to a plate and coat the Filets in it, both sides. Set Aside.
03 - Pour the Cognac in a saucepan, and carefully ignite it with a long-handle kitchen lighter. Allow the alcohol to burn off ( Notes ).
04 - Add the Stock and cook for 5 minutes, or until reduced by half.
05 - Mix in the Cream and cook for 5 minutes, stirring from time to time.
06 - In a large skillet, heat Butter and Oil over medium-high heat.
07 - Add the Files; cook for abour 3 minutes each side for medium rare.
08 - Season the Sauce with Salt and pour it over the Steaks. Serve.
Notes:
- When you ignite the flame ( direction 3 ), make sure you have the lid at your reach, in case you need to extinguish the flame.
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