Ingredients with Measurements:
- 4 (8 oz) beef tenderloin steaks
- 2 tbsp black peppercorns, crushed
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Meat mallet
- Mortar and pestle
- Large skillet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Use a meat mallet to pound the steaks to an even thickness of about 1 inch.
3. Crush the peppercorns in a mortar and pestle until coarsely ground. Season the steaks with the crushed peppercorns and salt, pressing the seasoning into the meat.
4. Heat the olive oil in a large skillet over high heat. Add the steaks and cook for 2-3 minutes per side until browned.
5. Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or until desired doneness is reached.
6. Remove the steaks from the skillet and let them rest on a plate.
7. In the same skillet, melt the butter over medium heat. Add the shallot and cook until softened, about 2 minutes.
8. Add the beef broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
9. Add the heavy cream and Dijon mustard to the skillet and whisk until smooth. Simmer for 2-3 minutes until the sauce has thickened.
10. Serve the steaks with the creamy mustard sauce drizzled over the top. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 43g
Carbohydrates: 3g
Protein: 42g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
Variations:
- Add a splash of brandy or cognac to the sauce for an extra depth of flavor.
- Top the steaks with crumbled blue cheese or goat cheese before drizzling with the sauce.
- Serve the steaks with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Use a meat mallet to pound the steaks to an even thickness for even cooking.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a high-quality peppercorn for the best flavor.
Storage instructions:
Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the steak and sauce on a large platter with a sprinkle of chopped parsley and a side of roasted vegetables.
Garnishes:
Chopped parsley, crumbled blue cheese, or goat cheese.
Pairings:
Red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes until it thickens. If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
Make sure to cook the steak to a safe internal temperature of 145°F.
Food history:
Steak au Poivre is a classic French dish that originated in the 19th century. It is traditionally made with beef tenderloin and a peppercorn crust, served with a creamy sauce.
Flavor profiles:
The steak is savory and peppery, while the creamy mustard sauce adds a tangy and slightly sweet flavor.
Serving suggestions:
Serve the steak and sauce with a side of roasted vegetables or mashed potatoes for a hearty and satisfying meal.
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Region: French