Steak Au Poivre

Makes: Serves 1

Prep Time: 1-2 hr

Cook Time: 35 mins

Ingredients

250g/9oz Beef Fillet

1 Shallot finely diced

1/2 Head garlic

Bunch Thyme

50ml Demi glace (optional)

1 Cup Beef stock

1 Tbsp Dijon mustard

3/4 Cup heavy cream

1/2 Stick butter

Hennessy Good glug

30g Black pepper crushed

1-2 Tbsp Green Peppercorns

1/4 Cup Neutral oil 

Salt

Steps

Season steak with salt and let it cure for 30 mins-1 Hr (or overnight) in the fridge. When ready to cook take out to temper at room temp for 40 mins or so.

Coat one side of steak in the black peppercorns

Heat oil in frying pan until hot (medium-high heat). Sear steak without flipping for 1.5-2 mins each side set aside. Drain off excess oil. Add butter and herbs in the pan. When foaming add steak and baste 3-4 mins. Reserve some of the butter. Bake steak on a tray in a hot oven (400F-205C) for 3-4 mins for medium rare until internal temp reaches 48C/118F. Rest 5-7 mins somewhere warm.

Make sauce in the same frying pan with 1 tbsp butter, excess pepper. Cook 30 seconds. Scrape off all the fond. Pan should be medium low heat. 

Add shallots cook 2 mins. Deglaze with Hennessy. Flambé it off. Add stock bring to boil and add demi, green peppercorns and cream. Reduce 3-5 mins. Add mustard and stir. Season to taste. 

Serve with steak! Smash 

Succulent Steak au Poivre elegantly served with a rich, peppercorn-infused sauce.

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