Ingredients with Measurements:
- 4 (8-ounce) beef tenderloin steaks
- 1 tablespoon black peppercorns, crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup brandy
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 head of garlic
- 1/2 cup unsalted butter, softened
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Cast-iron skillet
- Roasting pan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 30-40 minutes or until the garlic is soft and golden brown.
3. In a small bowl, mix together the crushed peppercorns and kosher salt. Rub the mixture onto both sides of each steak.
4. Heat the cast-iron skillet over medium-high heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil.
5. Once the butter has melted, add the steaks to the skillet. Cook for 4-5 minutes on each side or until the steaks are browned and cooked to your desired doneness.
6. Remove the steaks from the skillet and let them rest on a plate.
7. Pour the brandy into the skillet and cook for 1-2 minutes or until the alcohol has evaporated.
8. Add the beef broth to the skillet and bring to a boil. Reduce the heat and simmer for 5-7 minutes or until the sauce has thickened.
9. Stir in the heavy cream and continue to simmer for 2-3 minutes or until the sauce has thickened again.
10. While the sauce is simmering, squeeze the roasted garlic cloves into a small bowl. Add 1/2 cup of softened unsalted butter and mix until well combined.
11. Once the sauce has thickened, remove the skillet from the heat and stir in the roasted garlic butter.
12. Place the steaks on a serving platter and pour the sauce over them. Sprinkle with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Skillet temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 620
Fat per serving: 44g
Saturated fat per serving: 23g
Cholesterol per serving: 205mg
Sodium per serving: 1010mg
Carbohydrates per serving: 4g
Fiber per serving: 0g
Sugar per serving: 1g
Protein per serving: 47g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Brandy can be substituted with cognac or red wine.
- Heavy cream can be substituted with half-and-half or whole milk.
- Roasted garlic butter can be substituted with regular unsalted butter.
Variations:
- Add chopped shallots to the skillet before adding the brandy for extra flavor.
- Substitute the black peppercorns with green peppercorns for a milder flavor.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Make sure the skillet is hot before adding the steaks to ensure a good sear.
- Use a sharp knife to cut the roasted garlic head in half for easy squeezing.
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 medium heat until heated through.
Presentation ideas:
Serve the steak and sauce on a large platter with roasted vegetables and mashed potatoes on the side.
Garnishes:
Garnish with fresh parsley or thyme leaves.
Pairings:
Pair with a bold red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the steak is not cooked to your desired doneness, cook it for a few more minutes on each side.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
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 creamy peppercorn sauce.
Flavor profiles:
The steak is savory and peppery, while the roasted garlic butter adds a rich, nutty flavor to the dish. The sauce is creamy and slightly sweet from the brandy.
Serving suggestions:
Serve the steak with a side of roasted vegetables and mashed potatoes for a hearty 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