A tender and juicy beef fillet smothered in a rich and creamy sauce is the perfect dinner for a special occasion. I always welcome Friday evening with open arms. Is there anyone who doesn’t?
The hectic and busy week catches up to me and by the weekend, I am ready to crack a bottle, eat pizza, sip some vino and just be still while relaxing and pretending that those same tasks won’t be there when I wake up the next day.
Last week was a little different though. I couldn’t let the usual Friday chill routine get in the way of some amazing news that my husband received at work.He deserved a congratulatory, celebratory, showstopping dinner so I set out to make him Steak au Poivre.A classic French dish that looks and tastes just as elegant and amazing as its name!It seems totally intimidating to make, and yet, is seriously quick and simple even on a Friday night when I am feeling burned from the week.
Tender cuts of fillet, which by the way, we only buy from Costco, are coated with cracked peppercorns and then seared in a hot skillet drenched with melted butter and oil.
The outside cooks quickly and forms this spicy peppery crust that gives a big kick of flavor.While the outside crisps, the inside stays a mouthwatering medium-rare that is so tender and juicy.And then, while the fillets rest, things start to get hot! We flambé cognac to start this amazing sauce.Watch those eyebrows!Cognac and cream come together to make this luscious and dreamy sauce that will smother the steak, taking this familiar cut of meat to a whole other level.
Buttery, creamy, rich, spicy and perfect for any special occasion!
This is an easy way to have an elegant dinner right at home! Perfect for Valentine’s Day too!
Have you ever made this elegant dish at home?
- 4 beef tenderloin steaks about 1 1/2 inches thick
- Kosher salt for sprinkling on the steaks
- 2 tbsp whole peppercorns coarsely crushed
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1/3 cup Cognac plus 1 teaspoon
- 1 cup heavy cream
Bring fillets to room temperature for at least 30 minutes before cooking.
Sprinkle all sides with Kosher salt.
Spread the crushed peppercorns evenly onto a plate and begin to press the fillets into the pepper, coating both sides.
Melt butter and olive oil in a skillet over high heat. When the butter and oil begin to turn golden, carefully place the steaks in the hot skillet.
To get a medium-rare steak, cook for 4 minutes on each side.
Transfer the steaks to a plate and loosely tent with foil, allowing to rest.
Drain any excess fat from the skillet, without scraping away any cooked bits.
Remove skillet from burner and add 1/3 cup Cognac to it. Carefully ignite the alcohol with a long match or lighter stick.
Gently swirl the skillet until the flame dies.
Return the skillet to the stove, turn the heat to medium and pour in the cream.
Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, about 5 minutes. Add a teaspoon of Cognac and season with salt to taste.
Transfer the steaks and all its juices back to the skillet.
Spoon the sauce over the steaks to coat them.
Serve immediately, using any extra sauce over the top, if desired.
Adjust cook time for desired doneness of your steak.
Remove the pan from the heat source before adding the alcohol and use extreme caution when igniting.
This recipe is based on Alton Brown’s Steak au Poivre.