Description
Alton Brown’s steak au poivre delivers a classic French culinary masterpiece with bold black pepper and rich cream sauce. Juicy beef tenderloin meets elegant pan sauce, promising restaurant-quality indulgence you can savor at home without complex techniques.
Ingredients
Scale
Main Ingredients:
- 4 tenderloin steaks, 6 to 8 ounces (170 to 225 grams) each and no more than 1 ½ inches (3.8 centimeters) thick
- 2 tablespoons (30 milliliters) whole peppercorns
- 1 cup (240 milliliters) heavy cream
Seasoning and Salt:
- Kosher salt
Liquids and Fats:
- 1 tablespoon (15 grams) unsalted butter
- 1 teaspoon (5 milliliters) olive oil
- ⅓ cup (80 milliliters) Cognac, plus 1 teaspoon (5 milliliters)
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to reach room temperature, then generously season both sides with kosher salt.
- Crush whole black peppercorns into coarse fragments using a mortar and pestle or the flat side of a heavy kitchen knife.
- Spread crushed peppercorns evenly across a flat plate, then press each steak fillet firmly into the pepper, ensuring complete and uniform coating on all surfaces.
- Place a heavy-bottomed skillet over medium-high heat, add a blend of olive oil and unsalted butter, allowing the mixture to heat until it begins to shimmer and foam slightly.
- Carefully position peppered steaks into the hot skillet, listening for a satisfying sizzle that indicates proper searing temperature.
- Cook steaks for approximately 3-4 minutes per side for medium-rare, developing a rich golden-brown crust and maintaining internal tenderness.
- Transfer cooked steaks to a clean plate, loosely tent with aluminum foil to preserve warmth and allow meat juices to redistribute.
- Remove skillet from direct heat, then carefully ignite 1/3 cup of cognac using a long match, gently tilting the pan to spread flames and burn off alcohol.
- Once flames subside, return pan to medium heat and pour in heavy cream, whisking continuously to create a smooth, cohesive sauce.
- Simmer sauce for 4-6 minutes until it reaches a luxurious, coating consistency that smoothly covers the back of a spoon.
- Season sauce with a pinch of salt and additional teaspoon of cognac, then gently return steaks to the pan, coating them with the rich, peppery cream sauce before serving.
Notes
- Searing creates a delicious crust that locks in the steak’s natural juices and enhances flavor.
- Room temperature meat ensures more consistent cooking from edge to center.
- Coarse-ground peppercorns provide a robust, textural coating that adds depth to the meat’s flavor profile.
- Flambéing requires careful attention and quick reflexes to prevent unexpected flame flare-ups.
- Resting allows meat fibers to relax, redistributing internal juices for a more tender and succulent bite.
- Fresh cracked pepper provides a more intense and aromatic seasoning compared to pre-ground varieties.
- Alcohol used in flambéing burns off quickly, leaving behind a rich, concentrated flavor essence.
- High-heat cooking demands a heavy-bottomed skillet to distribute temperature evenly and prevent burning.
- Quality ingredients make a significant difference in the final taste and presentation of the dish.
- Sharp chef’s knife helps create precise pepper coating and ensures clean, even meat preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 710 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 58 g
- Saturated Fat: 35 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 190 mg