Classic French Steak Au Poivre
Ingredients
3 lbs beef tenderloin
1/2 cup coarsely cracked black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon grain mustard
1 tablespoon butter
1/8 cup fine brandy
cup heavy cream
Directions:
Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes.
Heat olive oil to medium-high heat.
Sear the steaks on both sides for about 3 minutes per side; when done, remove steaks.
They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts.
Add brandy, then flame the brandy (do this away from the stove).
Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.
Plate the steaks and serve with the sauce on top.
View User's Journal
God's Strength Be With You
But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles.Isaiah 10:31
 |
