Steak with Poivre

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Steak with Poivre

Steak au Poivre

  • 1 tablespoon whole black peppercorns, or more to taste

  • 2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks

  • 2 tablespoons butter

  • 1 tablespoon minced shallot

  • 2 tablespoons cognac

  • 2 tablespoons red wine

  • ΒΌ cup beef broth

  • 2 tablespoons heavy whipping cream

  1. Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.

  2. Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.

  3. Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.

  4. Pour cream sauce over steaks.

Nutrition Facts (per serving)

561Calories31g Fat3g Carbs50g Protein
Nutrition FactsServings Per Recipe2Calories561% Daily Value *Total Fat31g39%Saturated Fat16g80%Cholesterol185mg62%Sodium289mg13%Total Carbohydrate3g1%Dietary Fiber1g3%Total Sugars0gProtein50gVitamin C1mg5%Calcium59mg5%Iron4mg22%Potassium713mg15%

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