If You Haven't Had This Dish Made Right...Now Is The Time!

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Steak au Poivre is not just a steak with pepper on it, just like something blackened isn't something with tons of Cajun spices thrown on it. They are both processes that start from the very beginning of the preparation right through to their delicious endings. With just a few steps, and a little time, this recipe will yield a moist, tender filet full of flavor with a deep rich sauce, and yes...a peppery finish. If all you tasted before was a mouthful of pepper.....then you definitely had it prepared incorrectly.....

Steak au Poivre

Serves 2

Total time:  40 minutes

Ingredients

Beef Fillet Steaks

2 fillet steaks, each weighing 8 oz each

1 tbsp of green peppercorns

8 black peppercorns

8 white peppercorns

6 tbsp of butter split 4/2

3 tbs of light olive oil

1 shallot, finely diced

3 oz of white wine (dry like a chardonnay or pinot grigio)

4 oz of double cream

1 dash of brandy

1/2 cup of chicken or beef broth

1 pinch of sea salt

Squeeze of fresh lemon juice

Preparation

Take the meat out of the fridge and bring to room temperature for at least an hour before you start.

Pound the  black and white peppercorns in a mortar until they are all broken. No More. Sieve out the pepper dust, saving this for another use. Great care should be taken that they are merely broken. If finely ground pepper is used on the steak, it will burn and make the dish very bitter.

Salt one side of the fillets and then place this side down into the peppercorns, pushing down well so that the pepper adheres to the meat. 

Melt 2 tbsp of butter in two or three tablespoons of oil in a small frying pan. Once the butter is foaming, place the steaks pepper-side down in the pan. Let the meat color well and do not be tempted to move it around for a couple of minutes. Once nicely browned, salt the exposed side of the steak, turn them and color the other side. Once they reach an internal temperature of 108F degrees, rare, when  tested with a instant thermometer, remove the steaks from the pan and let them rest on a plate in a warm place, ideally in a warm oven. 

Turn down the heat and add 1 tbsp butter and the finely chopped shallots and saute until transluscent (no color), for about 15-20 seconds. Remove the shallots and set aside.

Pour the fat from the pan and return it to a high heat. 

Pour in the brandy and carefully light it.  Pour in the wine immediately and scrape up any caramelized bits with a wooden spoon. Allow the alcohol to evaporate to a syrupy glaze and then pour in the stock. Reduce this quickly by half before adding the cream. Whisk this into the sauce and reduce slightly.  Add the shallots back into the pan.  Salt to taste. Add a squeeze of lemon and then whisk in the remainder of the butter and any juices from the resting steaks. 

If the steaks aren't as cooked as you like, place back in the pan with the sauce and cook further.  It is highly recommended to cook the fillets just to the rare temperature.  Over cooking will create toughness.

Season the sauce with sea salt and add the green peppercorns.

Plating/Presentation

Spoon some of the sauce onto the plate and then lay the filet on top with just a touch more of the sauce ladled over the fillet.  Have the remaining sauce in gravy boat or pitcher for you guest if they would like more.  This elegantly simple dish would be delicious with fresh green beans in a butter sauce and or baby glazed carrots.

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