Steak Au Poivre
By: Anonymous
Published: Wednesday, February 17, 2010 - 6:59pm

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

Preparation

1 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.) 2 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). 3 Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion. 4 Plate the steaks and serve with the sauce on top.

About


Medoc goes extremly well steak au poivre; cabernet sauvignon is another perfect partner.