Peppercorn Steaks

THE PERFECT PEPPERCORN STEAKS WITH BRANDY SAUCE

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

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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