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!!) &
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 |
|"Smiles are free but they are worth a lot."