Steak au Poivre: A Classic French Delight

Introduction:

Steak au Poivre is a timeless French dish that showcases the elegance of simple ingredients. This flavorful recipe features juicy filet mignons coated in cracked peppercorns and topped with a rich, creamy Cognac sauce. Perfect for a special dinner or a sophisticated weeknight meal, this steak is sure to impress.

Ingredients

• 4 filet mignons (6-8 oz each)
• 1 tsp kosher salt
• 1 tbsp whole peppercorns
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• ⅓ cup chopped shallots
• ½ cup Cognac or brandy
• ¾ cup heavy cream
• 1 tsp Dijon mustard

Directions

1. Prepare the Steaks:
   • Pat the filet mignons dry with paper towels. Season both sides with kosher salt.
   • Press down on the steaks to flatten them to about 1½ inches thick.
   • Crush the peppercorns using a mortar and pestle or the side of a knife. Press the crushed peppercorns into both sides of each steak.
2. Cook the Steaks:
   • Heat the vegetable oil in a skillet over medium-high heat.
   • Add the steaks to the skillet and cook for about 4 minutes per side for medium-rare, or adjust to your preferred doneness.
   • Transfer the cooked steaks to a plate and cover with foil to keep warm.
3. Prepare the Sauce:
   • Lower the heat to medium and add the unsalted butter and chopped shallots to the same skillet.
   • Cook the shallots until they are golden brown, about 2 minutes.
   • Pour in the Cognac or brandy and let it reduce until mostly absorbed, about 2 minutes.
   • Stir in the heavy cream and Dijon mustard. Continue to cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
4. Serve:
   • Place the steaks on serving plates and spoon the creamy sauce over the top.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Sauce Variations: Add a splash of balsamic vinegar or a pinch of fresh thyme to the sauce for extra depth of flavor.
• Peppercorn Variations: Experiment with different types of peppercorns such as pink or green for a unique twist.

Storage/Reheating

• Storage: Store any leftover steak and sauce separately in airtight containers in the refrigerator. The steak will keep for up to 3 days, and the sauce for up to 4 days.
• Reheating: Reheat the steak in a skillet over medium heat, adding a bit of oil if needed. Reheat the sauce gently in a saucepan over low heat, stirring occasionally, until warmed through.

10 FAQs

1. Can I use a different cut of steak?
   • While filet mignon is traditional, you can use other cuts like ribeye or sirloin. Adjust cooking times based on the cut.
2. Is there a substitute for Cognac or brandy?
   • Yes, you can use dry white wine or a splash of beef broth as an alternative.
3. How do I know when the steak is cooked to medium-rare?
   • Use a meat thermometer to check for an internal temperature of 135°F (57°C). For a more accurate result, use the finger test for doneness.
4. Can I make the sauce ahead of time?
   • The sauce can be made ahead and reheated gently. Prepare it fresh if possible for the best texture.
5. What can I serve with Steak au Poivre?
   • This steak pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
6. Can I use a non-alcoholic substitute for the Cognac?
   • Yes, you can use non-alcoholic wine or broth for a similar flavor profile without the alcohol.
7. How can I adjust the recipe for fewer servings?
   • Simply halve the ingredients for 2 servings and adjust cooking times as needed.
8. Can I use pre-ground pepper instead of whole peppercorns?
   • Whole peppercorns provide a more robust flavor and texture, but pre-ground pepper can be used if necessary.
9. How do I get the steak to be tender?
   • Ensure the steak is patted dry before seasoning and use a meat thermometer to avoid overcooking.
10. What if my sauce isn’t thickening?
    • Simmer the sauce for a bit longer to allow it to reduce and thicken. Adding a small amount of cornstarch mixed with water can also help.

Conclusion

Steak au Poivre is a classic French dish that delivers on flavor and sophistication. With its tender filet mignons coated in a crust of cracked peppercorns and topped with a rich, creamy sauce, this recipe is perfect for both special occasions and a refined dinner at home. Easy to prepare yet elegant in presentation, Steak au Poivre is sure to become a favorite in your culinary repertoire.

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