Steak Au Poivre

Slice the membrane of the beef tenderloin to prevent shrinking during cooking.

Pound black peppercorns on a cutting board.

Sprinkle kosher salt on both sides of the steak without measuring.

Heat a pan with neutral oil and place the steak in it, avoiding crowding the pan.

Cook the steak without moving it to allow juices to run down into the pan.

Turn the steak over when it looks browned.

If the steak is medium rare in some parts but too rare in others, place the whole steak in a 400°F oven for a few minutes.

Check the doneness of the steak; when smaller, it is likely done.

Remove the steak from the pan and pour off excess grease.

Increase the heat and add brandy to the pan, standing back to avoid flames.

Flame the brandy in the pan for effect.

Add heavy cream to the pan to create the sauce for the steak.

Equipment Needed

Allergens