How to Make Steak Au Poivre | Steak with Creamy Peppercorn Sauce | Food Channel L Recipes

Crack black peppercorns coarsely using a mortar and pestle or a rolling pin.

Season beef tenderloin generously with salt and press cracked peppercorns into both sides.

Heat olive oil and half the butter in a skillet over medium-high heat until shimmering.

Add the beef to the skillet and sear for 4-5 minutes on each side for medium-rare.

Remove the beef from the skillet and tent loosely with foil to rest.

In the same skillet, add shallots and garlic; sauté until softened, about 2-3 minutes.

Carefully add brandy to deglaze the pan, scraping up browned bits, and cook until reduced by half.

Stir in heavy cream and simmer until thickened, about 3-4 minutes.

Return the beef to the skillet, turning to coat in the sauce.

Slice the beef and serve drizzled with sauce, garnished with parsley.

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