Peppercorn Steaks


Steak au Poivre as it is known in French kitchens, is coated with coarsely ground peppercorns, The Perfect Pepper, and cooked in a hot skillet.

48 mins
4 mins

Ingredients Needed

4 tenderloin steaks, such as filet mignon (1 inch, or 2.5cm. thick) (about 2 pounds or 1 kg. total)
2 tablespoons (10g) The Perfect Pepper (coarsely mulched if so preferred)
1 tablespoon (14ml) canola oil
2 tablespoons (28g) unsalted butter
2 tablespoons (20g) minced shallots
½ cup (120ml) brandy
½ cup (120ml) low salt beef broth
1 tablespoon (15g) Dijon mustard
1/3 cup (80ml) heavy cream

Cooking Instructions

  • Preheat oven to 200F (90C)
  • Pat steaks dry with paper towels
  • Season lightly with salt
  • Coat both sides of each steak with the Perfect Pepper, rubbing it into the meat
  • Let seasoned steaks stand at room temperature for 15 minutes
  • Heat oil in a large skillet over medium-high heat
  • Working in batches, cook the steaks for 3-5 minutes per side depending on preferred doneness (about 3 minutes for medium rare) turning only once, Steaks will cook a little more in the oven
  • Arrange cooked steaks on a rimmed baking sheet and place in oven
  • Wipe skillet with a paper towel
  • Add butter and shallots to skillet and cook over medium heat for 1 minute
  • Add the brandy and the broth
  • Increase heat and bring to a boil, scraping the bottom of the pan while stirring
  • Cook for 3 minutes or until liquid is slightly thickened
  • Whisk in the mustard and cream and boil for another 6 minutes or until sauce has reduced and thickened
  • Season with salt to taste
  • Remove the steaks from the oven and serve warm with brandy sauce

Makes 4 serving

The Perfect Spice Perfect Pepper

This recipe calls for The Perfect Pepper but you can substitute a combination of black, red and green peppercorns if you like. Run the exhaust fan while searing the steaks over high heat.

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