Steak Au Poivre – a delicious recipe with Tenderloin, butter, Olive oil, Cognac, Green, Heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove the steak from the refrigerator 1 hour before starting
2
Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands
3
In a skillet on medium heat, melt the butter and oil.
4
As they begin bumbling, place the steak in the pan
5
Cook and turn each side and direction every minute until medium rare (135 F)
6
Remove the steak and tent with foil on a rack with a plate under
7
Take the skillet off the heat and add the cognac.
8
Ignite the alcohol and shake the pan until the flames die
9
Return to medium heat and add the cream and green peppercorns
10
Being to a boil and cook for 10-15 minutes, until the sauce is thick enough
11
Serve the sauce with the steak
215
kcal
Calories
19
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Tenderloin or chateaubriand steak, 1 tbsp Unsalted butter, 1 tsp Olive oil, 2 tbsp Cognac or brandy, and more.
Yes, Steak Au Poivre falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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