Steak Au Poivre
"Easy to prepare! Classic French cuisine combines peppercorns, Cognac and cream for a simple but sophisticated meal. Originally an Atkins recipe but I use regular ketchup instead of unsweetened and tenderloin rather than sirloin."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1⁄2 cup black peppercorns
- 2 (8 ounce) beef tenderloin steaks
- 2 tablespoons olive oil
- 1⁄2 cup heavy cream
- 1 tablespoon ketchup
- 1 tablespoon cognac
directions
- Crush the peppercorns in a food grinder or place in a plastic bag and flatten them with a rolling pin.
- Press peppercorns onto both sides of the steaks.
- Heat oil in very hot skillet.
- Cook steaks 3 minutes per side for medium rare. Remove from skillet and keep warm.
- Add cream, ketchup and Cognac. Bring to a boil, stirring, loosening any browned bits from bottom of skillet. Lower heat and simmer the sauce for 2 minutes or till slightly thickened.
- Pour sauce over steaks and serve immediately.
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RECIPE SUBMITTED BY
Sue Masters
Fair Oaks Ranch, TX
We live in a great neighborhood just outside of San Antonio. We are retired and entertain a lot in addition to having family & children around whenever possible. I grow my own vegetables and herbs. I like to go to the Hill Country for fresh peaches and love to can them for year round use.
