How to Cook Seared Steak Au Poivre
Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins
Ingredients needed to make Seared Steak Au Poivre:
- 4 small fillet mignons, 1’’ thick
- ¼ cup cognac
- 1 tbsp olive oil
- 2 tbsp butter, chopped into 4 chunks
- 1 tbsp black peppercorns
- ½ cup beef broth
- 1 tbsp olive oil
Cooking instructions for Seared Steak Au Poivre:
- Blot each beef steak dry by patting gently with paper towels to get rid of excess moisture.
- Rub each side generously with cracked black pepper and set aside.
- Heat a cast iron skillet over moderately high flame until it sizzles when few drop of water is splashed on it.
- Drizzle a lashing of olive oil into it and heat until it shimmers.
- Place the beef steaks and cook one side for about 3-4 minutes or until it browns nicely; flip it over to brown the other side for about 5 minutes, or until the small specks of red juice oozes out of the meat.
- Slide them into a plate and set aside until required.
- Pour the beef broth into the skillet and heat it over high flame, scratching out the brown bits from its base and stirring it into the simmering broth.
- Add a splash of cognac and continue to heat the broth until it begins to boil.
- Continue to boil for a couple of minutes and turn off the heat.
- Drop the chunks of butter into the hot sauce and whisk them thoroughly until they melt and blend thoroughly into the mixture.
- Place each steak on each serving plate and smother it with generous amount of prepared sauce.
- Serve warm.
Image credit: Wikimedia Commons
