Steak au Poivre
Steak au Poivre
|Number of people||4|
|Preparation Time||20 min|
|Cooking Time||25 min|
- 4 x 150g filet mignon or ribeye steaks
- 1/3 cup clarified butter or oil
- 1/4 cups beef stock
- 2 shallots, finely chopped
- 2 tablespoons crushed black peppercorns
- 3 tablespoons white wine
- 1/4 cup brandy
- Small sprigs of fresh parsley, to garnish
Season the steaks with salt.
In a shallow skillet big enough to fit the four steaks, heat the clarified butter or oil until hazing.
Add the steaks and brown for about 3-4 minutes on each side for medium rare, and a little longer for medium.
Remove from the pan, cover with aluminum foil to keep warm and set aside.
For well-done steak, brown on each side for 3 minutes, then transfer to a baking dish and take in a 200°C oven for 8-10 minutes.
Remove from the oven and cover with aluminum foil.
Add the stock to a medium saucepan and reduce down to about 1/2 cups.
Add the shallots to the skillet and lightly color for 3-4 minutes before adding the peppercorns.
Add the wine and half the brandy, stir with a wooden spoon to scrape the sticky meat juices from the base of the pan, mix them in and bubble for 1 minute until syrupy.
Stir in the reduced stock and bring to a boil. Cook the sauce for 7 minutes, or until syrupy, then add the remaining brandy.
Return the steaks to the sauce in the pan and reheat for 3-4 minutes, without allowing the sauce to boil.
Serve on individual warm plates or on one large plate.
Garnish with parsley and serve with some French fries or roasted potatoes.