Classic French Steak Au Poivre
By: Leah Rodrigues
Published: November 1, 2011

Steak au poivre is a classic French dish that is easy to make and absolutely delicious.  You can use whatever cut of steak you like but I prefer a filet mignon because it's so tender that it melts in your mouth.  For this recipe, pieces of steak are coated in peppercorns which are then seared into the meat.  To prevent the pepper from burning, the steaks are placed in the oven to finish cooking.  It is essential that you make a light cream sauce from the drippings.  It adds a richness and pulls the whole dish together.  Serve this juicy steak with a simple green salad and matchstick potatoes.
Steak Au Povire
Ingredients:



3 lbs beef tenderloin
1/2 cup coarsely cracked black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon grain mustard
1 tablespoon butter
1/8 cup fine brandy
cup heavy cream
 
Directions:
 








Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear 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.)


   
Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).


   
Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.


   
Plate the steaks and serve with the sauce on top.

Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear 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.)


     
Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).


     
Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.


     
Plate the steaks and serve with the sauce on top.