Steak au Poivre


  • 4-6 tenderloin medallions about 1 1/2 inches thick
  • Salt to taste
  • Fresh ground black pepper
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup cognac
  • 1 cup heavy cream


via food for my family

Step 1

Evenly salt the medallions and roll in black pepper.

Step 2

Melt butter and olive oil over medium heat and sear the steaks about 4-5 minutes per side and remove to foil.

Step 3

Drain off excess oil and butter then deglaze the pan with the cognac.

Step 4

Ignite the cognac and swirl until the flame goes out.

Step 5

Add the cream and heat over a medium flame until the sauce thickens.

Step 6

Return the steaks to the pan and flip to coat.

Step 7

Serve with additional sauce over the top.

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