Steak au Poivre
A classic French dish perfect for special occasions, featuring pepper-crusted steak with a rich sauce.
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Coco Larkin Cooks - •3 Filet steaks
- •Saltto taste
- •1 large Shallotfinely minced
- •Peppercornscrushed
- •Butter
- •Avocado oil
- •Thyme
- •Brandy
- •Beef stock
- •Heavy cream
- •Vinegara shot
- •Mustarda touch
- •Chivesfor garnish
- 1
Salt the filet steaks on both sides.
1 min
- 2
Finely mince the shallot.
2 min
- 3
Crush the peppercorns and encrust the steaks with them.
3 min
- 4
Heat butter and avocado oil in a pan, and cook the steaks for a couple of minutes on each side.
5 min
- 5
Transfer steaks to a baking tray and bake in a 375°F oven for a few minutes to medium rare.
5 min
- 6
In the same pan, add butter and thyme, then add remaining peppercorns and shallot. Cook until shallots are soft.
4 min
- 7
Add brandy and cook out the alcohol. Then add beef stock, heavy cream, and a shot of vinegar. Cook for a few more minutes.
5 min
- 8
Add a touch of mustard to the sauce and stir until combined.
1 min
- 9
Pour the sauce over the rested steaks and garnish with chives.
2 min
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Takes about 2 minutes — no account needed
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