Posted 15 April 2010 - 12:18 PM
Steak au poivre - Not healthy but really good.
i recommend having your butcher cut really thick rib-eye and turning those into tenderloin sized chunks.
4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the
peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently
place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil
and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the
flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a
spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon
the sauce over, and serve.