Bistro Steak Au Poivre With Pan-Seared Cherry Tomatoes

By shauna

Ingredients

• 6 Centre-Cut Beef Tenderloin Steaks, 6-8 oz.each
• 11/2 Tbsp. Coarse Salt
• 5 Tbsp. Whole Black Peppercorns
• 3 Tbsp. Olive Oil
• 2 Tbsp. Olive Oil
• 4 C. Mixed Cherry Tomatoes
• 10 Thyme Sprigs
• Salt & Pepper To Taste
• 6 Lg. Garlic Cloves, thinly sliced lengthwise
• 1 Lg. Shallot, finely minced
• 1/2 C. Dry White Wine
• 2 C. Packed Fresh Basil Leaves, coarsely chopped

Details

Servings 6

Preparation

Step 1

Using paper towels, pat steaks dry & season both sides with coarse salt. Preheat oven to 425. Place peppercorns in a sealed plastic bag & using the bottom of a heavy skillet, coarsely crush them. Dredge the steaks in the peppercorns making sure the meat is fully coated in pepper. Heat a lg. heavy pan over high heat till hot. Add the 3 Tbsp. olive oil. Place the steaks in the pan & sear them, turning once, till well browned, about 3 min. per side. Transfer the pan to the preheated oven & roast steaks for 8-10 min. for med-rare. Remove steaks to a serving platter & allow them to rest while preparing the tomatoes. Being careful of the hot pan handle, give the pan a quick wipe with a dry paper towel. Add the 2 Tbsp. olive oil to the pan & heat till the oil shimmers, about 1 min. Carefully add the tomatoes & thyme sprigs. Season with salt & a little freshly ground black pepper. Cook for 1 min, shaking the pan frequently to sear the tomatoes. Add the sliced garlic & shallot, & continue to cook for another 2 min. or till the garlic & shallot are cooked. Add the wine & swirl the pan to deglaze it. Stir in the basil leaves. Pour the tomato mixture over the steaks & serve immediately.