Homage to A. Brown: Steak au Poivre

I am obsessed with Alton Brown. This is my pre-cook-post... Once I actually accomplish this culinary masterpiece, this page will be happily updated with my learnings

I have wanted to make this one for a while now, but Steve’s work schedule hasn’t allowed me to stretch my culinary wings this far :) It seems simple, but you have to let the meat rest before cooking (come to room temperature) and after cooking (REST THE MEAT!) to get the best medium/meduim rare

The steak will take about 15 minutes to cook, but budget 15-30 minutes before for resting, and 5-10 minutes after for resting. The sauce is fun because you get to light a fire, but as with all things associated with fire, be careful and do it right! No Shortcuts! And turn off the FLAME first!

Steak au Poivre (45 minutes)

Ingredients

×          4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick

×          Salt (please use Kosher – the shape is SO much better for cooking)

×          2 tablespoons whole black peppercorns, crushed with a mallet into large pieces

×          1 tablespoon unsalted butter

×          1 teaspoon olive oil

×          1/3 cup Cognac, plus 1 teaspoon

×          1 cup heavy cream

Steak

Instructions

1.       Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

2.       Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

3.       In a medium skillet over medium heat, melt the butter and olive oil.

4.       As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.

5.       For medium-rare, cook for 4 minutes on each side.

6.       Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Au Poivre (aka delicious sauce)

Instructions ctd

7.       Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match. Gently shake pan until the flames die.

8.       Return the pan to medium heat and add the cream.

9.       Bring the mixture to a boil and whisk until the sauce coats the back of a spoon (5-6 mins)

10.   Add the teaspoon of Cognac and season, to taste, with salt.

11.   Add the steaks back to the pan, spoon the sauce over, and serve.