Steak au Poivre as it is known in French kitchens, is coated with coarsely ground peppercorns, The Perfect Pepper, www.perfectspice.com 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