Peppered Steak (Steak Au Poivre)

By Sophialuc

Ingredients

• 4 beef tenderloin steaks, 2 inch thick
• 1 clove garlic
• salt
• white or black peppercorns
• 1/4 C butter
• 1/2 C brandy
• 2/3 C cream

Preparation

Step 1

Cooking time: 10-15 min. Serves 4

Trim the steaks and shape neatly. Cut the end off a juicy clove of garlic and rub the steaks all over with it. Sprinkle each piece with salt and rub well in. Crush the peppercorns coarsely in a mortar or in small bowl with the back of a spoon. Press and pat the pepper into the surface of the meat in a thin layer, top, bottom and sides. Heat a heavy skillet and melt the butter. When butter stops frothing, sear the steaks on all sides until plump and rare with expanded juices. (Use a pair of tongs to turn and seal each piece all over. Press the pepper back into the surface if it crumbles off. Pout the brandy over, ignite, and burn out. Remove the steaks and keep hot without allowing them to overheat. Raise the glaze on the pan with a small dash of brandy. Stir in the cream. Taste and adjust flavor if necessary, reduce the heat and stir for 3-4 minutes until the residual juices have blended.