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Steak au Poivre



STEAK AU POIVRE
Village Tavern Restaurant Recipe

Serves 2

Sauce: 
1 tablespoon vegetable oil
1/4 cup very thinly sliced shallots
1/4 cup red wine
1 cup reduced sodium beef broth
1 cup heavy cream
salt to taste
1 tablespoon cognac
1 tablespoon brandy

Steak:
2 (4 oz.) filet mignons, about 1 inch thick
salt and freshly ground pepper
2 tablespoons cracked black peppercorns
1 tablespoon vegetable oil
1/4 cup red wine

To make the sauce: In a skillet over medium heat, add oil. Add shallots and cook until tender and translucent. Add wine, increase heat and reduce to 1 teaspoon. Add beef broth and reduce by half. Add cream, season with salt and simmer for 20 to 30 minutes or until sauce begins to thicken. Add cognac and brandy and remove from heat.

To prepare the steak: Season beef with salt and pepper on all sides, then coat with cracked pepper, pushing it in to secure. In a skillet over medium heat, add oil. Place steaks in hot pan and sear until golden. Cook for 4 to 5 minutes per side, or until desired doneness. Remove steaks to a plate. Pour any excess oil out of the pan and add red wine to deglaze. Reduce to 1 teaspoon, then add 2/3 cup reserved sauce and reduce by 1/4 to thicken. Serve filets topped with sauce.