Steak Au Poivre With Portabello Sauce

1. 1

   1. Crush the peppercorns in a plastic bag with a mallet or in a mortar and pestle. Combine with the salt and rub the filets with the mixture.

2. 2

   2. Heat the oil in a saute pan over high heat until just smoking. Sear the filets for 3 to 4 minutes per side (for rare) and let rest on a cutting board for 5 to 10 minutes.

3. 3

   3. Add the shallots and mushrooms to the same pan, with a teaspoon of oil if necessary. Saute over medium-high heat until the vegetables color, about 3 to 4 minutes. Remove from the heat, then add the wine and the demi-glace. Return to the stovetop and cook over medium heat. Simmer 3 to 5 minutes to reduce slightly. Cut the steak thinly on a diagonal and fan out on a plate with the watercress.

4. 4

   4. When the liquid is reduced, remove the pan from the heat and immediately add the Cognac. Ignite and gently swirl the pan. Spoon the sauce over the steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.