Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

Preheat the oven to 500 degrees Fahrenheit.

Heat a stainless steel pan until it reaches 350-375 degrees Fahrenheit.

Season the beef tenderloin with heavy black pepper and Mediterranean sea salt.

Place the seasoned steak in the hot pan and do not touch it for 2-3 minutes.

Flip the steak after 2-3 minutes and place the entire pan in the preheated oven.

Cook the steak in the oven for 4-5 minutes, checking the internal temperature for doneness (125-135 degrees Fahrenheit for rare to medium-rare).

Remove the steak from the oven and let it rest while preparing the sauce.

Deglaze the pan with cognac to create a pan sauce, scraping up the fond from the bottom of the pan.

Prepare the beef stock by adding tomato paste and optional vegetables like leeks, carrots, celery, and onion, and simmering it if not using commercial stock.

Blanch the green beans before sautéing them with butter.

Equipment Needed

Allergens