STEAK*****Steak Au Poivre - 7 Points

By Unblond1

Ingredients

• 3 SERVINGS
• Sea salt
• 2 teaspoons freshly black pepper, ground, coarsely
• 1 tablespoon butter
• 9 ounces tenderloin steak, 3/4 inch thick
• 2 tablespoons cognac
• 1/4 cup consome or beef broth
• 1/4 cup whipping cream
• 1 tablespoon brined green or pink peppercorns, lightly crushed

Details

Servings 3
Adapted from foodnetwork.ca

Preparation

Step 1

* Dip both sides of steak in coarsely ground black pepper then sprinkle with Malden salt and let sit at room temperature for 1/2 hour or so.

* Heat a dry saute pan over high heat.

* When pan becomes very hot, add butter, let melt, then add steak.

* Turn steak only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare is perfect)

* Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds.

* Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil.

* Add beef broth to pan and cook, stirring frequently, until thickened and reduced.

* Whisk in cream and cook, stirring, until sauce is thickened. Stir green or pink peppercorns into sauce and serve over steak.