Steak Au Poivre
Medoc goes extremly well steak au poivre; cabernet sauvignon is another perfect partner.
Total Steps
4
Ingredients
8
Tools Needed
3
Ingredients
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1/8 cup fine brandy
- 1 tablespoon grain mustard
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup coarsely cracked black pepper
- 3 pounds beef tenderloin
Instructions
Step 1
Combine <a href="/technique/DPSVTKVY/salt">salt</a> and black pepper. Completely <a href="/technique/6BTCX64M/coat">coat</a> the filets in the mixture and allow to sit for 10 minutes. <a href="/technique/XZFHRHHF/heat">Heat</a> olive oil to medium-high <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/CV6SZLKG/sear">Sear</a> the steaks on both sides for about 3 minutes per side; when done, remove steaks. They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
Step 2
Scrape meat drippings from bottom of pan. Add butter, <a href="/technique/DRM2WPZ4/stirring">stirring</a> until butter <a href="/technique/64W3NS5R/melt">melts.</a> Add brandy, then <a href="/technique/3J4YNDT6/flame">flame</a> the brandy (do this away from the stove).
Step 3
<a href="/technique/3CYMY2D7/whisk">Whisk</a> in mustard vigorously, then slowly pour in the heavy <a href="/technique/R3P5MM3Z/cream">cream</a>, to form a nice <a href="/technique/NS68235Z/emulsion">emulsion</a>.
Step 4
<a href="/technique/ZJ3WDM5Q/plate">Plate</a> the steaks and <a href="/technique/Y6MVNCHX/serve">serve</a> with the sauce on <a href="/technique/R34ZSY3M/top">top</a>.