From the kitchen of Renee Wilson. Steak au Poivre 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!!) &
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
2 Tbsp heavy cream
1/4 c green peppercorns in brine, drained
Using a sharp knife, slice tenderloin as thin as possible (24
Put 1 slice on each crostini, top with sauce.
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.
|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 |
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