Alton Brown Steak Au Poivre Recipe
This peppery steak, often accompanied by a rich Cognac cream sauce, brings a taste of fine dining right to your kitchen.A key tip: make sure to let your steaks rest after cooking.This keeps them juicy and tender!I love this recipe for its simplicity and the depth of flavor the peppercorn crust adds to the tenderloin.
Servings: 4 people
Ingredients
- 2 Tbsp Black Peppercorns crushed
- 4 Filet Mignon Steaks 6 oz. each
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1/3 cup Cognac
- 1 cup Heavy Cream
- Salt to taste
Instructions
- Crush the black peppercorns using a mortar and pestle or a rolling pin.
- Spread the crushed peppercorns evenly on a plate.
- Press each side of the filet mignon steaks into the crushed peppercorns until well coated.
- Season the steaks lightly with salt.
- Heat a medium skillet over medium-high heat.
- Add butter and olive oil to the skillet, allowing them to melt and combine.
- Once the butter is melted and the skillet is hot, add the steaks.
- Sear the steaks for about 4 minutes on each side for a medium-rare cook.
- Transfer the steaks to a plate and cover to keep warm.
- In the same skillet, add the Cognac.
- Carefully ignite the Cognac to burn off the alcohol, then let it reduce by half.
- Add the heavy cream and simmer until the sauce thickens.
- Return the steaks to the skillet, spooning the sauce over them before serving.