Ingredients with Measurements:
- 4 (6-ounce) beef tenderloin steaks
- 1 tablespoon black peppercorns, crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup brandy
- 1/2 cup beef broth
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Heavy-bottomed skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season both sides of the steaks with crushed peppercorns and kosher salt.
3. Heat the butter and olive oil in a heavy-bottomed 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 oven and cook for an additional 5-7 minutes or until the internal temperature of the steaks reaches 135°F for medium-rare or 145°F for medium.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. Pour the brandy into the skillet and cook over medium heat until reduced by half.
8. Add the beef broth, balsamic vinegar, and honey to the skillet and cook until the sauce thickens, about 5-7 minutes.
9. Serve the steaks with the balsamic reduction sauce and garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F
- Internal temperature of steaks: 135°F for medium-rare or 145°F for medium
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Protein: 32g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 3g
- Sodium: 620mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Brandy can be substituted with cognac or red wine.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Honey can be substituted with maple syrup or brown sugar.
Variations:
- Add sliced mushrooms to the skillet before adding the brandy for a mushroom and steak au poivre dish.
- Use a different type of vinegar such as red wine vinegar or apple cider vinegar for a different flavor profile.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Crush the peppercorns with a mortar and pestle or a spice grinder for the best flavor.
- Use a meat thermometer to ensure the steaks are cooked to your desired temperature.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in a skillet over medium heat until warmed through.
- Reheat the sauce in a small saucepan over low heat until warmed through.
Presentation ideas:
- Serve the steak on a bed of mashed potatoes or roasted vegetables.
- Drizzle the balsamic reduction sauce over the steak and garnish with chopped parsley.
Garnishes:
- Chopped parsley
- Crumbled blue cheese
- Sliced green onions
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- Roasted vegetables such as asparagus or Brussels sprouts
- Creamy mashed potatoes or roasted sweet potatoes
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens.
- If the steak is not cooked to your desired temperature, return it to the oven for a few more minutes.
Food safety advice:
- Use a meat thermometer to ensure the steaks are cooked to a safe temperature.
- Store leftover steak and sauce separately in the refrigerator and consume within 3 days.
Food history:
- Steak au poivre is a French dish that translates to "pepper steak." It originated in the mid-19th century and was traditionally made with a cream sauce.
Flavor profiles:
- The steak is seasoned with black pepper and salt for a bold and savory flavor. The balsamic reduction sauce adds a sweet and tangy flavor to the dish.
Serving suggestions:
- Serve the steak with a side of roasted vegetables and a glass of red wine for a classic French meal.
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Region: French