Recipe: Creamy Pepper Steak - Steak au Poivre

Ingredients

• 2 Filet Mignon (Beef Tenderloin, about 8 oz each)
• 3/4 cup Veal Stock or Beef Stock/Broth
• 1/3 Cognac or Brandy
• 1/3 Heavy Cream
• Cracked Black Pepper
• Salt
• Unsalted Butter

Instructions

Step 1

Dust the Filet Mignon with salt and Cracked Black Pepper. Press in, make the Filet Mignon coated well.

Step 2

Add some olive oil in a saute pan over high heat. When the pan is hot, turn the heat to medium. Sear the Filet Mignon for 5 minutes per side. Then remove and let rest.

Step 3

Be careful to do the next step.
Stand back, and add 1/3 Cognac or Brandy into the hot pan.
Reduce to 1/3. Add 3/4 cup Veal Stock or Beef Stock/Broth.
Give it a stir. Reduce down by 1/2.

Step 4

Add 1/3 Heavy Cream. Add a pinch of salt. Turn the heat to low.
Bring this to heavy cream. Put the 2 Filet Mignon back in the pan.
Coat them with the cream.

Step 5

Turn the heat high. Spoon the heavy cream on the Filet Mignon.