Wednesday, 18 February 2015

Steak au Poivre

Steak au Poivre


4-6 Quality Beef fillet like Fillet Mignon or Tenderloin or your choice
Olive Oil
Pepper (Fresh Cracked if possible)
3/4 Cups minced Pearl Onions, Shallots, or Onions
1-2 Cups Beef Broth
1/2 Cup Brandy or Cognac


Twenty minutes before cooking remove the steak from the fridge and let it rest on the counter to warm up a bit.

While the steak is resting, heat a cast iron skillet over medium high heat.

To prepare the steak, pat each fillet dry with kitchen towels and season with salt.  Press the fresh cracked black pepper into all sides of each fillet.

Heat about 1-2 Tablespoons of olive oil and butter in the skillet until almost smoking.

Add the steaks to the pan and cook for 4 minutes. Reduce heat to medium, turn steaks and cook an additional 3-5 minutes. Remove steaks from pan and transfer to a platter. Cover tightly with tin foil. The steaks should be about medium rare when time to serve.

Drain all but 1 tablespoon of fat from the skillet and add the minced onions. Saute until soft and lightly cooked.  Add the beef broth and simmer for about 8-10 minutes.

Stir in the brandy or cognac and cook for about 2-4 minutes. Remove skillet from heat and swirl in about 1 tablespoon butter.

Serve the steaks with the sauce poured lightly over the top and if desired, garnish with fresh chopped parsley for some color.



Seriously one of the best steaks I have ever eaten. Paying for really good quality steaks made all the difference.

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