Ingredients with Measurements:
- 4 (8-ounce) beef tenderloin steaks
- 2 tablespoons black peppercorns, crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup cognac
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
Special equipment needed:
- Meat mallet
- Cast iron skillet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the steaks with salt and press the crushed peppercorns onto both sides of each steak using a meat mallet.
3. Heat the butter and olive oil in a cast iron skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare doneness.
6. Remove the skillet from the oven and transfer the steaks to a plate to rest.
7. Pour the cognac into the skillet and cook over medium heat until reduced by half.
8. Add the heavy cream and Dijon mustard to the skillet and whisk until the sauce thickens.
9. Serve the steaks with the sauce drizzled over the top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 590
Fat: 41g
Protein: 37g
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Sodium: 670mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Cognac can be substituted with brandy or whiskey.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped shallots or garlic to the skillet before adding the cognac for extra flavor.
- Substitute the black peppercorns with green peppercorns for a milder flavor.
- Add a splash of Worcestershire sauce to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to crush the peppercorns well to ensure that they stick to the steaks.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the steaks are cooked to your desired doneness.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables for an elegant presentation.
Garnishes:
Garnish the steak with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair the steak with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Creamed spinach
Troubleshooting advice:
- If the sauce is too thin, continue to cook it over low heat until it thickens.
- If the steak is not cooked to your desired doneness, return it to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the steak to an internal temperature of at least 145°F to ensure that it is safe to eat.
- Use a separate cutting board and utensils for raw meat to avoid cross-contamination.
Food history:
Steak au Poivre is a classic French dish that originated in the 19th century.
Flavor profiles:
The dish is characterized by its bold, peppery flavor and rich, creamy sauce.
Serving suggestions:
Serve the steak with a side salad or crusty bread for a complete meal.
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Region: French