Description
A classic French dish featuring steak coated in crushed peppercorns and served with a rich cream sauce.
Ingredients
Scale
- 2 beef tenderloin steaks (8 oz each)
- 2 tbsp whole black peppercorns, crushed
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1/2 cup beef broth
- Salt to taste
Instructions
- Press crushed peppercorns onto both sides of the steaks.
- Heat butter and olive oil in a skillet over medium-high heat.
- Cook steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- Deglaze the pan with brandy, scraping up browned bits.
- Add beef broth and reduce by half.
- Stir in heavy cream and simmer until thickened.
- Return steaks to the pan and coat with sauce.
- Serve immediately.
Notes
- Use freshly crushed peppercorns for the best flavor.
- Adjust cooking time based on your preferred doneness.
- Let steaks rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 180mg
Keywords: steak au poivre, peppercorn steak, French steak, cream sauce steak