From the kitchen of Renee Wilson.  Steak au Poivre [stɛk o
pwavʁ] is a French dish of steak coated with cracked
peppercorns that is topped with a sauce of cognac, heavy
cream, and the fond from the bottom of the pan. This
impressive main dish becomes a special occasion appetizer
when sliced thin & served on crostini.
Rub 1 lb beef loin tenderloin, trimmed with 1/2 Tbsp olive
oil .  
Season generously with salt & pepper .
Over high heat, in an oven proof skillet, heat  2 Tbsp olive oil.
Sear beef in oil, about 2 min per side.
Put in 400 oven & roast until med-rare, 6-8 minutes.
Transfer to bowl & cover with foil to rest.
Reheat skillet over high heat for 30 sec.
Remove from flame & add 1/4 c Cognac .
Take outside, STAND BACK (may be a HUGE FLAME!!) &
ignite.
When flames die down, loosen particles  from pan.
Add
1 1/2 c beef stock .
Reduce heat & simmer until reduced to 1/2 c - 3/4 c, about
12-15 minutes.
Stir in:
2 Tbsp heavy cream
1/4 c green peppercorns in brine, drained
Set aside.

Using a sharp knife, slice tenderloin as thin as possible (24
slices).
Put 1 slice on each crostini, top with sauce.

Crostini:
Remove crusts from 12 slices of white bread.
Cut each slice of bread in half.
Lightly brush each side with
melted butter.
Put on baking sheet.
Bake @ 425, 3-4 minutes per side.
Steak Au Poivre Crostini
Comments:
It's wonderful, but you need to be careful.   When I
made this with a new bottle of Cognac & hot oil, the
flames shot 4 feet in the air.  When I made it with 7
yr old Cognac & oil that was slightly cooled, it was a
mild flame.  Be cautious.     -Stephanie
I've made it without the peppercorns & we loved
it.         -Stephanie
                                   
"Smiles are free
but they are worth a lot."
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