Steak Au Poivre
(Black Peppercorn Steak)Tarragon adds a delightful twist to this familiar preparation on steak studded with black peppercorns!
INGREDIENTS
- 4 Coleman Organic Tenderloin Steaks (or use other cut such as rib eye)
- 2 Tbs Whole Green peppercorns
- 1/3 cup black peppercorns (crushed just before using)
- 5 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup minced shallots
- 1/4 cup cognac or brandy
- 1/2 cup rich beef stock
- 4 tablespoons chopped tarragon
- salt to taste
INSTRUCTIONS
1. Crack the peppercorns by crushing them against a cutting board with the side of a heavy knife or the bottom of a pan. Press them
into the sides of the steak and set aside for 10 minutes.
2. Heat the oil, Whole Green peppercorns, and 2 tablespoons of butter in a heavy skillet. Cook the steaks, turning occasionally, until cooked to desired degree.
Remove from pan and keep warm while preparing sauce.
3. Add shallots to pan and sauté until translucent. For next step be very careful as the cognac will create a large flame. Shake pan
above burner until flame dies out. Add beef stock and cook over very high heat. Whisk in remaining butter and tarragon. Season to
taste with salt and pepper, serve along side steaks.This dish was favorate among the distinguished guests and perpared tableside, at the Mobil 5 Star, Le Pavillon, New York, New York, and Houston Texas.
The House of Carlo