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Classic Steak Au Poivre Recipe

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Lina Murphy

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Indulge in the elegance of French cuisine with this Classic Steak Au Poivre. Featuring perfectly seared beef tenderloin steaks coated in a rich peppercorn sauce, this dish is a luxurious choice for any special occasion or a sophisticated dinner at home. The sauce, made with brandy and cream, adds a depth of flavor that perfectly complements the boldness of the peppercorns.

Ingredients

  • 4 beef tenderloin steaks (about 1 1/2 inches thick)
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup brandy or cognac
  • 1 cup heavy cream
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)

Directions

Prepare the Steaks:

  1. Pat the steaks dry with paper towels.
  2. Season both sides of the steaks with salt.
  3. Press the crushed peppercorns into both sides of the steaks, ensuring an even coating.

Sear the Steaks:

  1. In a large skillet, heat the olive oil and butter over medium-high heat.
  2. Once the butter starts to foam, add the steaks.
  3. Cook for 3-4 minutes on each side for medium-rare, or longer if desired.
  4. Remove the steaks from the skillet and set aside, tented with foil to keep warm.

Make the Sauce:

  1. Carefully add the brandy or cognac to the skillet. (Be cautious, as it may ignite.)
  2. Stir and scrape up the browned bits from the bottom of the pan.
  3. Let the alcohol cook off for about 1 minute.
  4. Add the heavy cream and reduce the heat to medium.
  5. Simmer the sauce until it thickens, about 5 minutes.

Serve:

  1. Return the steaks to the skillet, spooning the sauce over them to coat.
  2. Garnish with chopped fresh parsley.
  3. Serve immediately.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Variations

  1. Mushroom Sauce: Add sautéed mushrooms to the sauce for an earthy twist.
  2. Spicy Kick: Incorporate a pinch of crushed red pepper flakes into the sauce for extra heat.
  3. Shallots: Sauté finely chopped shallots in the skillet before adding the brandy for added depth.
  4. Non-Alcoholic: Substitute the brandy with beef broth for a non-alcoholic version of the sauce.

Storage and Reheating

  • Storage: Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over low heat to avoid overcooking the steak. Add a splash of cream or broth to the sauce if needed.

10 FAQs

  1. Can I use a different cut of steak?
    Yes, you can use ribeye or sirloin, but tenderloin is preferred for its tenderness.
  2. How do I know when the steak is cooked to my preference?
    Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  3. Can I make the sauce ahead of time?
    Yes, you can prepare the sauce in advance and reheat it when ready to serve.
  4. What can I use instead of brandy or cognac?
    You can use red wine or beef broth if you prefer not to use alcohol.
  5. How do I prevent the steak from being overcooked?
    Use a meat thermometer and remove the steak from the skillet a few degrees before reaching your desired doneness, as it will continue to cook while resting.
  6. Can I freeze the steak au poivre?
    It’s best to freeze the steak and sauce separately. The sauce may thicken upon freezing but can be reheated with a bit of additional cream.
  7. What should I serve with this dish?
    Roasted potatoes, steamed vegetables, or a simple green salad complement the richness of the steak au poivre.
  8. Can I use a different type of cream?
    Heavy cream is preferred for its richness, but you can use half-and-half or whole milk for a lighter sauce.
  9. How do I prevent the sauce from curdling?
    Ensure the heat is not too high when adding the cream, and stir frequently.
  10. Can I add other seasonings to the sauce?
    Yes, a touch of garlic or a splash of Worcestershire sauce can enhance the flavor.

Conclusion

Classic Steak Au Poivre is a timeless dish that combines the luxurious flavor of beef tenderloin with a bold, creamy peppercorn sauce. This recipe is perfect for a special dinner or any occasion where you want to impress with a classic French touch. With its rich flavors and elegant presentation, it’s sure to be a hit at your table. Enjoy the sophisticated taste and savor every bite of this delightful dish!

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