Steak au Poivre (Pepper Steak)

Ingredients

• 800 gBeef tenderloin
• 5 gSalt
• 12 gPepper
• 80 mlCognac
• 240 mlCream
• 56 gButter
• 2 tspOlive oil

Instructions

1. 1

   Preparation

   • Generously season the steaks on both sides with kosher salt.
   • Coarsely crush the peppercorns (mortar or plastic bag + heavy pan). Press the crushed pepper onto both sides of each steak.
   • Let the steaks sit for 30 minutes or until they reach room temperature.
2. 2

   Searing

   • Melt 1 tbsp (approx. 14 g) butter with 2 tsp olive oil in a large stainless steel skillet over medium-high heat.
   • Add steaks and cook about 5 minutes per side for medium-rare, 6 minutes for medium, 7 minutes for well done.
   • Remove steaks from pan and keep warm (e.g. tent with foil).
3. 3

   Deglaze and Flambé

   • Increase heat to high.
   • Turn off the heat, deglaze the pan with 80 ml cognac.
   • Carefully ignite (match or kitchen lighter) and swirl the pan until flames die out.
4. 4

   Reduce

   • Set heat to medium and whisk to dissolve the fond.
   • Bring to a boil and reduce until the liquid is reduced by half.
5. 5

   Add cream

   • Whisk in the cream and bring to a boil.
   • Cook until the liquid has reduced to about 80 ml (approx. 1/3 cup).
6. 6

   Finish and serve

   • Whisk in the remaining butter (about 3 tbsp / 42 g), a little at a time, until the sauce is glossy and emulsified.
   • Spoon the sauce over the steaks and serve immediately.