Laura Calder's Steak au Poivre

By Unblond1

Ingredients

• 2 servings
• 2 tenderloin steaks (estimate 3 - 5 ounces each)
• 1 Tbsp green peppercorns in brine, rinsed and drained
• 2 Tbsp red wine
• Salt to season
• 1/4 cup beef stock
• 1/4 cup crème fraîche

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

*Bring* the meat to room temperature before cooking, about 20 minutes. *Put* the peppercorns to soak in the wine (drain before using). *Heat* the pan to high, and season the meat. When the pan is very hot, *fry* the steaks on both sides to your liking. *Let* the meat rest on a board while you make the sauce. *Deglaze* the pan with the stock and boil it down to a generous tablespoon, about 2 minutes. *Lower* the heat and add the drained peppercorns and cream to heat through. *Put* the meat back in the pan, *turning* once to coat. *Plate* the steaks and pour over the sauce and serve.