Ingredients with Measurements:
- 4 (8 oz) beef tenderloin steaks
- 1 tbsp black peppercorns, crushed
- 1 tsp sea salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup cognac
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season both sides of the steaks with crushed peppercorns and sea salt.
3. In a cast iron skillet, heat butter and olive oil over medium-high heat until the butter is melted and foamy.
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 until the internal temperature of the steaks reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, add cognac and cook over medium heat until reduced by half.
8. Add beef broth, heavy cream, Dijon mustard, and thyme leaves to the skillet. Whisk to combine.
9. Cook the sauce for 5-7 minutes until thickened.
10. Serve the steaks with the cognac sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of the steaks: 135°F
Serving size:
4 servings
Nutritional information:
Calories: 545
Fat: 38g
Protein: 38g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 834mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Cognac can be substituted with brandy or whiskey.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced mushrooms to the cognac sauce for extra flavor.
- Use crushed green peppercorns instead of black peppercorns for a milder taste.
- Substitute fresh rosemary or parsley for the thyme leaves.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing to keep the juices inside.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Don't overcook the cognac sauce, as it can become too thick and lose its flavor.
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 oven at 350°F for 10-15 minutes until heated through. Reheat the sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the steak and sauce on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh thyme leaves, chopped parsley, lemon wedges
Pairings:
Roasted potatoes, green beans, asparagus, mashed sweet potatoes
Suggested side dishes:
Garlic mashed potatoes, roasted Brussels sprouts, sautéed spinach, grilled vegetables
Troubleshooting advice:
- If the cognac sauce is too thin, simmer it for a few more minutes until it thickens.
- If the steak is too rare or too well-done, adjust the cooking time accordingly.
Food safety advice:
- Always use a meat thermometer to ensure the internal temperature of the steak reaches 135°F for medium-rare.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Steak au Poivre is a classic French dish that originated in the 19th century. It is traditionally made with beef tenderloin steaks coated in crushed peppercorns and served with a cognac sauce.
Flavor profiles:
This dish is rich and savory, with a peppery crust on the steak and a creamy cognac sauce that balances the flavors.
Serving suggestions:
Serve the steak and sauce with a glass of red wine, such as a Cabernet Sauvignon or a Pinot Noir.
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Region: French