My new issue of House Beautiful fell open to Alex’s Kitchen and his recipe for Steak au Poivre. I took it as a sign from the heavens and the angels did sing when these steaks hit the table. Oh my they were good.
I’m a big fan of Alex Hitz recipes and his My Beverly Hills Kitchen cookbook. His food is flavor-packed and usually rather showy which is right up Spectacularly Delicious’s alley.
Here’s how it’s done. Thanks Alex!
Yield: 4 servings
1 tablespoon mixed cracked peppercorns
¼ teaspoon salt
1/8 teaspoon pepper
1 pound filet mignon, cut into four 4-ounce steaks
2 tablespoons butter
1 tablespoon tasteless vegetable oil
1 tablespoon Dijon mustard
2 tablespoons cognac or brandy
2 tablespoons heavy cream
Layer one ziplock bag inside another, pour in the peppercorns, and pound with a meat tenderizer or rolling pin until coarsely crushed.
Combine the salt, pepper, and filet mignon in a bowl and toss until the steaks are fully seasoned on all sides. In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, add the steaks and sauté for 1 ½ minutes per side for perfect medium-rare.
Transfer the steaks to a serving platter, and then add the crushed peppercorns, mustard, cognac or brandy, and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up the bits stuck to the pan. Pour the sauce over the steaks and serve immediately.Print This Post