Steak au Poivre

Steak au Poivre

Main Course

  • 4

    Number of People

  • Expensive

    Cost

  • Hard

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • 4 x 150g filet mignon or ribeye steaks
  • 1/3 cup clarified butter or oil
  • 1/4 cups beef stock
  • 2 shallots, finely chopped
  • 2 tablespoons crushed black peppercorns
  • 3 tablespoons white wine
  • 1/4 cup brandy
  • Small sprigs of fresh parsley, to garnish

Preparation

Season the steaks with salt.

In a shallow skillet big enough to fit the four steaks, heat the clarified butter or oil until hazing.

Add the steaks and brown for about 3-4 minutes on each side for medium rare, and a little longer for medium.

Remove from the pan, cover with aluminum foil to keep warm and set aside.

For well-done steak, brown on each side for 3 minutes, then transfer to a baking dish and take in a 200°C oven for 8-10 minutes.

Remove from the oven and cover with aluminum foil.

Add the stock to a medium saucepan and reduce down to about 1/2 cups.

Add the shallots to the skillet and lightly color for 3-4 minutes before adding the peppercorns.

Add the wine and half the brandy, stir with a wooden spoon to scrape the sticky meat juices from the base of the pan, mix them in and bubble for 1 minute until syrupy.

Stir in the reduced stock and bring to a boil. Cook the sauce for 7 minutes, or until syrupy, then add the remaining brandy.

Return the steaks to the sauce in the pan and reheat for 3-4 minutes, without allowing the sauce to boil.

Serve on individual warm plates or on one large plate.

Garnish with parsley and serve with some French fries or roasted potatoes.

Tefal products to prepare your recipe