Description
Alton Brown’s steak au poivre blends classic French culinary techniques with bold pepper flavors. Tender beef medallions create an elegant meal that satisfies sophisticated palates while remaining surprisingly simple to prepare.
Ingredients
Scale
- 4 tenderloin steaks, 6 to 8 oz (170 to 225 g), no more than 1 ½ in (3.8 cm) thick
- ⅓ cup (80 ml) Cognac, plus 1 tsp (5 ml)
- 1 cup (240 ml) heavy cream
- 2 tbsps (30 ml) whole peppercorns
- 1 tbsp (15 g) unsalted butter
- 1 tsp (5 ml) olive oil
- Kosher salt
Instructions
- Preparation: Allow steaks to rest at room temperature for 30-45 minutes. Season generously with kosher salt.
- Peppercorn Coating: Crush black peppercorns into coarse fragments using a mortar and pestle or heavy kitchen knife. Spread evenly on a plate and press steaks firmly to create a comprehensive pepper crust.
- Searing Setup: Heat a heavy-bottomed skillet over medium-high heat with a blend of olive oil and unsalted butter until the mixture shimmers and foams slightly.
- Cooking Process: Introduce peppered steaks to the hot skillet, listening for the distinctive sizzle. Cook 3-4 minutes per side for medium-rare, developing a golden-brown exterior while maintaining internal succulence.
- Resting Technique: Transfer steaks to a clean plate and loosely tent with aluminum foil to preserve warmth and allow meat juices to redistribute.
- Sauce Creation: Remove skillet from heat and carefully ignite cognac using a long match, tilting the pan to spread and burn off alcohol. Once flames subside, return pan to medium heat and whisk in heavy cream, creating a smooth sauce.
- Finishing Touches: Simmer sauce for 4-6 minutes until it reaches a luxurious, coating consistency. Season with a pinch of salt and additional cognac. Gently return steaks to the pan, coating them with the rich, peppery cream sauce before serving.
Notes
- Temper Meat Perfectly: Allow steaks to rest at room temperature 30-45 minutes before cooking to ensure even heat distribution and optimal tenderness.
- Crush Peppercorns Strategically: Use a mortar and pestle or knife’s flat side to create coarse, uneven pepper fragments for maximum flavor and textural crust.
- Control Searing Heat: Watch for slight shimmering and foaming of oil-butter blend, indicating ideal skillet temperature for creating a golden-brown, crispy exterior.
- Master Sauce Technique: Carefully flame cognac to burn off alcohol, creating depth of flavor, and whisk cream consistently to achieve a smooth, luxurious sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 563
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 46 g
- Saturated Fat: 28 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 135 mg