Ingredients with Measurements:
- 4 (8 oz) filet mignon steaks
- 1 tablespoon black peppercorns, crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup cognac
- 1 cup heavy cream
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
Special equipment needed:
- Meat mallet
- Cast iron skillet
- Tongs
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season both sides of the steaks with crushed peppercorns and kosher salt, pressing the seasoning into the meat with a meat mallet.
3. Heat a cast iron skillet over medium-high heat and add butter and olive oil.
4. Once the butter has melted and the skillet is hot, add the steaks and sear for 2-3 minutes on each side until a crust forms.
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. In the same skillet, add cognac and cook over medium heat until reduced by half, scraping up any browned bits from the bottom of the skillet.
8. Add heavy cream, beef broth, and Dijon mustard to the skillet and whisk until well combined.
9. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.
10. Serve the steaks with the cognac cream sauce drizzled over the top.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 50g
Protein: 40g
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- Instead of filet mignon, you can use ribeye or sirloin steaks.
- Instead of cognac, you can use brandy or whiskey.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of beef broth, you can use chicken or vegetable broth.
Variations:
- Add chopped shallots or garlic to the sauce for extra flavor.
- Use a different type of peppercorn, such as pink or green, for a unique twist.
- Top the steaks with crumbled blue cheese or sautéed mushrooms for added texture.
Tips and tricks:
- Make sure to let the steaks rest for at least 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- If the sauce is too thick, add a splash of milk or broth to thin it out.
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 the microwave or oven until warmed through. Reheat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the steak and sauce on a large platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir.
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted sweet potatoes.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted sweet potatoes.
- Crusty bread or dinner rolls.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the steaks are not cooked to your desired doneness, return them to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the steaks to an internal temperature of at least 145°F to ensure they are safe to eat.
- Store leftover steak and sauce separately in the refrigerator and consume within 3 days.
Food history:
Steak au Poivre, which translates to "pepper steak" in French, is a classic French dish that originated in the 19th century. It typically consists of a steak coated in crushed peppercorns and served with a creamy sauce.
Flavor profiles:
The steak is savory and peppery, while the cognac cream sauce is rich and slightly sweet.
Serving suggestions:
Serve the steak and sauce with a side of roasted vegetables and a glass of red wine for a decadent meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French