Ingredients with Measurements:
- 4 (8-ounce) beef tenderloin steaks
- 2 tablespoons black peppercorns, crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 8 ounces mushrooms, sliced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Meat mallet
- Cast iron skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the steaks with salt and press the crushed peppercorns onto both sides of each steak.
3. Heat a cast iron skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side until browned.
4. Transfer the skillet to the oven and cook for an additional 5-7 minutes for medium-rare doneness.
5. Remove the steaks from the skillet and let rest for 5 minutes.
6. In the same skillet, melt the butter over medium heat. Add the shallots and mushrooms and cook until softened, about 5 minutes.
7. Add the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
8. Whisk in the heavy cream and Dijon mustard and simmer until the sauce thickens, about 5 minutes.
9. Stir in the chopped parsley and season with salt and pepper to taste.
10. Serve the steaks with the shallot-mushroom sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 546
Fat: 38g
Protein: 43g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 697mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a splash of brandy or cognac to the sauce for extra depth of flavor.
- Use a different type of mushroom, such as shiitake or cremini, for a different flavor profile.
- Top the steaks with crumbled blue cheese or goat cheese for added richness.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Use a meat mallet to pound the steaks to an even thickness for even cooking.
- Don't overcrowd the skillet when cooking the steaks to ensure they brown properly.
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 bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of black pepper.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad would all pair well with this dish.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes until it thickens to your desired consistency.
Food safety advice:
Make sure to cook the steaks to an internal temperature of 135°F for medium-rare doneness to ensure they are safe to eat.
Food history:
Steak au Poivre is a classic French dish that originated in the 19th century.
Flavor profiles:
This dish is rich and savory, with a peppery kick from the black pepper and a creamy, mushroom-shallot sauce.
Serving suggestions:
Serve with a side of crusty bread for dipping in the sauce.
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Region: French