Classic Steak au Poivre - French Pepper Steak with Damien Leroux

Toast black peppercorns in a pan over medium-high heat until fragrant.

Crush the toasted black peppercorns in a mortar.

Season the beef tenderloin generously with kosher salt on both sides, scrubbing it into the meat.

Press the crushed black peppercorns onto the beef to create a crust, ensuring it adheres well.

Heat vegetable oil (or grapeseed oil) in the same pan.

Place the beef tenderloin in the pan, black pepper side down, and cook for 3 minutes.

Turn the beef over to the other side and cook until browned.

Continue to cook the beef on all sides until evenly browned.

Add unsalted butter to the pan and baste the beef with the melted butter to enhance flavor.

Cook the beef for a total of approximately 15 minutes, ensuring all sides are cooked.

Remove the beef from the pan and set aside to rest.

In the same pan, add cognac to deglaze, scraping the bottom to incorporate the flavors.

Once the cognac has reduced, add double cream to the pan for the sauce.

Stir in a generous amount of Marmite to the sauce for added flavor.

Plate the beef tenderloin in the center of a plate and pour a generous amount of sauce over it.

Equipment Needed

Allergens